45 min
*estimate per serving
A cult UK crisp flavour, soaked in real vinegar and baked.
See all the swaps free - make your free account3 large potatoes, skin on
200ml malt vinegar
1 tbsp extra virgin olive oil
1 1/2 tsp onion granules
1/2 tsp sea salt
Slice the potatoes 2mm thin.
Soak in the vinegar and 200ml water for 20 minutes.
Heat the oven to 180C (160C fan).
Drain and dry the slices well with a tea towel.
Toss in the oil. Spread out on 2 lined trays in one layer.
Bake 20 to 25 minutes until crisp. Take out any that brown first.
Toss with the onion granules and salt while warm.
Tip: For extra tang, spritz with a little vinegar from a spray bottle just before eating.
M&S
Swap: M&S Collection Extra Virgin Olive Oil Crisps with Mediterranean Sea Salt 125g — instead of Walkers Cheese & Onion Multipack Crisps 6x25g
Label check: Excellent (92)
M&S, Ocado
Jasper's
Swap: Jasper's Organic Crisps 100% Extra Virgin Olive Oil — instead of Kettle Sea Salt Crisps
Label check: Good (70)
Planet Organic · online