Homemade Crisps Recipe - Great British Chefs

Shaun Rankin serves up a modernist twist on your standard salt and vinegar crisps. This homemade crisps recipe includes an exquisite balsamic foam - time to whip out the gas canister and wow your guests!

Ingredients

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Maris Piper crisps

2 Maris Piper potatoes
vegetable oil, for deep frying
sea salt

Balsamic vinegar foam

300ml of balsamic vinegar
300ml of water, cold
100g of ProCrema
150g of caster sugar

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Deep fat fryer
Espuma gun

Mix the balsamic vinegar, water and ProCrema in a saucepan. Add the sugar and heat until gently dissolved

300ml of balsamic vinegar
300ml of water, cold
100g of ProCrema
150g of caster sugar

Cool and then place into a gas canister. Fill the canister with 2 charges and refrigerate until needed

Preheat a deep-fat fryer of vegetable oil to 170°C or use a large pan. Peel the potatoes and thinly slice, drying well before frying

2 Maris Piper potatoes
vegetable oil, for deep frying

Deep fry the potato slices until light brown and crisp. Depending on the size of your fryer, you may have to do this in batches. Sprinkle the crisps with sea salt