Side Servings

Salt-and-vinegar chips

By Abigail Donnelly
6
Easy
15 minutes, plus chilling time
20 minutes
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Ingredients

Method
  • 4 potatoes, cut into thin rounds
  • 1 cup white vinegar
  • 4 cups sunflower oil
  • Salt, to taste

Method

Ingredients

Place the potatoes in cold water. Add the vinegar and chill for 1 hour or overnight.

Heat the oil and fry the chips in batches until soft in the middle and crunchy on the outside.

Remove using a slotted spoon and drain on kitchen paper. Season.

Serve with malt-vinegar-battered fish and dunk them in caper-and-white-anchovy aïoli.

Cook's note: Unbelievably moreish (and not dangerous in the least).
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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