- 4 potatoes, cut into thin rounds
- 1 cup white vinegar
- 4 cups sunflower oil
- Salt, to taste
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.
Cook's note: Unbelievably moreish (and not dangerous in the least).