Salt & vinegar crisps

Salt & vinegar crisps

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(2 ratings)

Prep: 20 mins Cook: 35 mins plus soaking


makes 4

Make yourself the ultimate treat: a crisp sandwich, with homemade salt and vinegar crisps. These crunchy, golden brown rounds are easier than you might think

Nutrition and extra info

  • Vegetarian

Nutrition: per sandwich

  • kcal293
  • fat11g
  • saturates6g
  • carbs40g
  • sugars6g
  • fibre3g
  • protein7g
  • salt2.8g
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  • 2 medium potatoes
  • 250ml cider vinegar
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 slices really soft, fresh, sliced white bread (or 4 soft white floury rolls)
  • salted butter and tomato ketchup, to serve



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Wash the potatoes and slice thinly. It’s tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.

  2. Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays’ positions or turn them around if one side is browning too quickly.

  3. While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

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Comments, questions and tips

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Charlotte Hammond's picture
Charlotte Hammond
20th Jul, 2019
These turned out well. It’s actually better than 2 stars. I’d recommend putting a few spices on them while oiling.
Agnes Smythe's picture
Agnes Smythe
10th Feb, 2019
Why would ANYONE recommend that people use chemical-laden WHITE bread instead of any of the better alternatives? Likewise, using any plant oil, e.g. olive oil, for cooking, causes the oil to become unstable and produce carcinogens. Animal fats are the only stable fats at high temperatures. Veg/ plant oils should only be used AFTER cooking, not during. There’s a reason why our grandparents fried and roasted with lard, butter, or dripping, and that’s it. It’s safer.
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