Thursday, March 13, 2014

salt & vinegar chips

I'm always asked how I find the time to cook all these delicious meals for my family, when Iike everyone else, I'm so time poor. The answer is simple, I want to eat delicious easy food and I will not compromise on the health of myself, Max or my children. And really how hard is it to slice a potato fry it in a little coconut oil and sprinkle it with salt?

Our dinner side favourite at the moment is my salt and vinegar chips. When given the opportunity to eat 'junk' salt and vinegar chips is it. For everyone! Now not only can we eat them, but without any guilt whatsoever! Paper thin slices of waxy organic potato cooked in 'stable' virgin coconut oil until golden and crisp then dragged through vinegar and freshly ground Himalayan pink salt. They are practically good for you!
We eat them at least twice a week with fish or steak and salad.  If I'm not looking they will disappear before I put them on the plates.

You'll need:
(serves 3 greedy kids and a few sneaky ones for the cook)

2 large great organic chip potato
I use organic dutch creams but there are a few others varieties that work just as well (ask someone at your local organic store or market).

1 cup of virgin coconut oil in a shallow small fry pan or deep skillet

Himalayan salt

balsamic or apple cider vinegar

grease proof paper

How to make them:
Wash your potatoes thoroughly / peel if you like (I don't bother).
Slice your potatoes in a food processor on the thinnest attachment or use a mandolin or if you can't be bothered cleaning anything after (like me) slice them very thinly with a sharp knife. If you don't plan on making them straight away keep them in water and then pat them dry with a clean tea towel just before cooking. Make sure they are paper thin almost see through.

On a piece of grease proof paper splash a little vinegar and grind a lot of salt (again depending on how salty you like them) then with a knife swirl the two around the paper so little salt and vinegar pearls are evenly dispersed (see photo's).

Warm your coconut oil in the pan till it's very hot but not smoking - test its readiness by dropping a thin piece of potato into it, if it starts sizzling straight away your ready to go. 
Do them in batches depending on how big your pan is. With tongs turn each chip so they evenly turn golden on both sides (like my photo) then drain them a little as you're pulling them out and drag them through the salt and vinegar so they are lightly coated. Then put in a bowl lined with greaseproof paper.

These are not supposed to be eaten hot they will get crisper as they cool.
Other delicious flavours you could try are..... plain Himalayan salt or rosemary salt (finely ground fresh rosemary and Himalayan salt together), sweet or hot paprika & salt, smoked salt and vinegar.

Warning - These are majorly addictive and totally guilt free.

*I'm looking at starting cooking workshops / classes in the not to distant future. If this is something you're interested in you could email me at and I'll put your name down and when I find a location to hold them at I'll contact you and let you know they're beginning. I will start with lunch box's and healthy treats for morning's and afternoons, followed by stocking the freezer and easy healthy and delicious dinners for all ages. I'm also happy to come to your house for groups bigger than 10 or if you're really challenged in the food / cooking area I may even do the odd one off private cooking class.

©Michelle Schoeps 2014
All recipes and photos by Michelle Schoeps