Homemade crisps with a balsamic vinegar foam

  • Snack
  • medium
  • 4
  • 4 hours, including cooking time

PT4H

Share recipe

Ingredients

Metric

Imperial

Maris Piper crisps

Balsamic vinegar foam

  • 300ml of balsamic vinegar
  • 300ml of water, cold
  • 100g of ProCrema
  • 150g of caster sugar
1
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
2
Cool and then place into a gas canister. Fill the canister with 2 charges and refrigerate until needed
3
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
4
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
5
Take the gas canister from the fridge and decant the foam into a small serving dish. Serve alongside the crisps
Share recipe