Serves: 4 people • Prep: 5 minutes • Cooking: 20 minutes • Difficulty: easy
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Ingredients
- Large firm-fleshed potato (Agria, Bintje, Samba): 500 g
- Vinaigre de Vin Pommery®: 12 cl
- Hibiscus flower powder: 8 g
- Salt and hibiscus powder mix: 8 g
- Frying oil: 2.5 l
Method: Potato crisps with wine vinegar and hibiscus
- Wash the large potato and dry it.
- Cut the potato into the thinnest possible slices using a well-sharpened mandoline (watch your fingers).
- Rinse with water to remove the starch. Drain.
- On a rimmed baking tray, roughly spread out a first layer of potato slices and brush with the wine vinegar and hibiscus flower powder mixture.
- Spread out another layer of thin potato slices and brush again with the wine vinegar and hibiscus flower powder mixture.
- Repeat the process.
- Cover with cling film and leave to marinate for 30 minutes.
- Put the potato slices in a salad spinner and spin dry.
- In frying oil at 150°C, crisp up the potato chips, which will have turned purple.
- Drain progressively on paper towel, seasoning with a mixture of fine salt and hibiscus flower powder.
