SERIOUSLY CRISPY 

VINEGAR FRIES

Serves 2 people or 1 greedy Labrador

INGREDIENTS

• 1 heaped tsp Salt & Vinegar Chippy Salt

• Chicken skin (from 2 breasts)

• 1 Kg Potatoes (skin on)

• Cornstarch

METHOD

1. Pre-heat oven to 180C

2. Roll up the skin tight like a cigar and slice thin

3. Spread evenly in a large cold pan and turn on hob

4. Leave on low heat for 20 mins

5. Cut potatoes into fries (leave skin on)

6. Boil potatoes for 5mins

7. Drain, lay flat on plate and whack in the freezer

8. Remove crispy skin and set aside in a bowl. Leaving the melted fat in the pan.  

9. Bring melted fat to smoking point and add fries

10. Fry for 5mins, turn, then whack in the oven for 20mins

11. Remove from oven, douse in loads of Chippy Salt and sprinkle over crispy chicken skin

SERIOUSLY CRUNCHY,

CRISP FISH 

Serves 2 people or 9 hungry Hamsters

INGREDIENTS

• 1 heaped tsp Salt & Vinegar Chippy Salt

• 2x cod fillets

• 1 bag of salt & pepper crisps (we love Tyrells)

• 2 heaped tbsp plain flour

• 1 Egg

METHOD

1. Lightly salt fish and leave aside​

2. Smash up the crisps to look like breadcrumbs and place in a bowl

3. Beat egg in another bowl

4. Pat the fish dry with paper towel

5. Dust fish in flour, dunk in egg then coat in the crisps

6. Heat oil in a pan and fry for about 5mins each side. (Avocado oil is a great, healthy choice but use whatevs)

7. Remove from pan and douse in lovely chippy salt

VINEGAR INDUCED

POPCORN 

Serves 2 people or 25 plump Robins

INGREDIENTS

• 1 heaped tsp Salt & Vinegar Chippy Salt

• 200g popcorn kernals

• 1 tbs butter

METHOD

1. Melt butter in a pan on medium heat (make sure you have a lid)

2. Add kernals and put lid on

3. Let the popping commence

4. Keep shaking and cook until popping stops (around 5mins)

5. Dump into a bowl and douse with Chippy Salt