Salt and Vinegar Crisps

METHOD

1. Wash then slice the potatoes very thin, keeping the skin on. Use a mandolin to slice if you have one.

2. Place the potato slices in a large, shallow dish and cover with the vinegar. Make sure all the potatoes are immersed.

3. Add 1tsp sea salt and leave the potatoes to soak for 20 minutes.

4. Preheat the oven to 180C.

5. Drain the potato slices, patting them dry on kitchen towel to remove any excess liquid.

6. Add the potatoes, 1tsp sea salt and olive oil to a dry bowl. Shake the bowl gently to ensure each slice is lightly coated in oil and salt.

7. Arrange the slices on baking trays lined with tin foil, in one single layer. Use two baking trays or cook in batches.

8. Bake for 30 minutes, checking about 15 minutes and turning the tray around. If the smaller crisps are browning quicker, remove them earlier and set aside.

9. Once the crisps are baked, allow to cool completely.

10. Transfer the crisps to a serving bowl and sprinkle with more sea salt. Enjoy on their own or dunk in tasty dips.

RECIPE CREATED & PHOTOGRAPHED BY GOOD MOOD FOOD

What you will need