Homemade crisps with a balsamic vinegar foam
Item 1 of 1
- medium
- 4
- 4 hours
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!
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- Deep fat fryer
- Espuma gun
Method
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
- 2 Maris Piper potatoes
- vegetable oil, for deep 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
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