food, Recipes

Salt & Vinegar Chips

Michael Le Grange

Indulge in the wonderful tastes of your childhood with less of the unhealthy consequences with this clever adaptation of the famous salt and vinegar-soaked chip.


1 cup French style or Hellman’s mayonnaise 2T white-wine vinegar 1 litre water 1 cup instant polenta, plus ¼ cup polenta, for dusting 100g cold butter, diced Maldon salt 3 cups sunflower oil


Roll up an A4 piece of thick acetate lengthways to form a long cylinder and secure it with adhesive tape. Lightly spray the inside with cooking spray. Close one end with clingfilm and an elastic band and set the cylinder aside. Mix the mayonnaise and vinegar and refrigerate it until you are ready to serve. Pour the water into a large pot and bring it to a boil over a medium heat. Slowly pour in the cup of polenta, whisking continuously. Reduce the heat to low and cook for five minutes, stirring frequently until the polenta is smooth and thick. Add the knobs of butter, one at a time. Stir well between each addition and make sure the butter has dissolved before adding the next knob. Season to taste with salt and cook for another three to five minutes, then remove it from the heat and spoon it into the cylinder until it is full. Secure the other end of the cylinder with clingfilm and an elastic band, then place it in the fridge to cool for at least six hours or overnight. Remove the polenta mix from the cylinder and, using a crinkle cut hand slicer, slice it into chips roughly five millimetres thick. Dust the chips with the remaining polenta. Heat the oil over a medium heat and shallow fry the chips for three to five minutes. Drain them on kitchen towel and serve them immediately with the vinegary mayo and extra salt. SERVES 4