Ingredients
4 potatoes, sliced very thin
cold water to cover
3 cups SIDS LOW SUGAR RASPBERRY VINEGAR
1 cup cold water
1 cup rice bran oil for frying
1 tsp SIDS CRAZY SALT
salt to taste
Directions
Put potato slices in a large bowl then pour in enough cold water to cover them completely. Soak, gently agitating them every 10 minutes, for 30 minutes then drain. Pat dry with paper towels.
Mix SIDS LOW SUGAR RASPBERRY VINEGAR with 1 cup of cold water in a large bowl and add potatoes. Cover with cling film and refrigerate for 30 minutes. Stir gently then refrigerate 30 more minutes. Remove from the vinegar mixture and pat dry with paper towels.
Heat oil in deep fryer or large saucepan to 190oC.
Working in batches, gently add to the hot oil and fry to golden brown, 5-7 minutes per batch. Remove chips to drain on a paper towel. Mix salt and SIDS CRAZY SALT together in a coarse shaker and season the chips. Allow to cool completely then serve.
