8
SALT AND VINEGAR MICRO-SLICED POTATO CHIPS
Preparation Time:
15 minutes
Ingredients:
3 medium sebago potatoes, peeled, cut in half lengthwise
6 multi-coloured fingerling potatoes, washed
1 tsp salt
3 cups peanut oil
2 tsps salt
½ to 1 tbsp malt vinegar
Method:
1. Using the large work bowl, insert the Slicing Disk and adjust to thin cut. Process the
potatoes on MEDIUM (speed 2) through the feed chute.
2. Place slices in a large bowl of water and add 1 teaspoon salt. Let stand for 5 minutes.
Drain slices and dry each on paper towels.
3. In a large stockpot or cast-iron Dutch oven, heat the oil to 190°C. Use a slotted spoon or
tongs to add slices to the hot oil by small batches, frying each until the slices are crispy
and golden. Remove with a slotted spoon and drain on paper towels. Repeat until all slices
are fried.
4. Spread chips on a large serving tray, drizzle with salt and lightly sprinkle with vinegar
according to your taste. Serve while warm.
Serves 4 to 6
