Salt-and-vinegar chips

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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).

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