There are few flavour combinations more nostalgic and satisfying than salt and vinegar, and Meghan Markle’s take on the classic crisp in season two of With Love, Meghan is a nod to the simple pleasures done well. Crisps are one of those snacks that can either be utterly forgettable or completely irresistible, and this recipe makes sure it’s the latter. By keeping the potatoes thin and golden, and layering on just the right balance of salt and vinegar powder, you get that sharp tang and crunch that makes this flavour a worldwide favourite. It’s an elevated twist on a childhood snack, yet still approachable enough to whip up in your own kitchen.
Meghan’s recipe focuses on freshness and little details that make all the difference. Soaking the potatoes to release their starch ensures a lighter crisp, while seasoning them while they’re still warm means the flavour clings beautifully to each slice. The use of avocado oil gives a cleaner taste, and the optional herbs like rosemary and thyme add a subtle earthiness that lifts the whole snack. Whether you’re serving these crisps as a side for a casual dinner or placing them in a bowl for guests to nibble on with drinks, they bring a sense of indulgence that feels both homely and a little luxurious.
Ingredients
2-4 russet potatoes, skin on 1 teaspoon kosher salt or crushed flaky sea salt 1 teaspoon flaky sea salt 1 tablespoon white wine vinegar powder, held in a small tea strainer for even coating 1 quart avocado oil, for frying Optional: 1 sprig rosemary, for garnishing Optional: 4 sprigs thyme, for garnishing
Method
Slice potatoes on a mandolin to 1/16-inch thickness.
Hold in cold/ice water for 30 minutes for starches to release
Rinse potatoes and pat dry on kitchen towels, and allow to air dry for about 5 minutes.
Heat oil in a Dutch oven over medium heat until approximately 325 degrees Fahrenheit.
Fry potatoes one single layer at a time, about 12-16 slices, to not overcrowd the pot and allow for even frying. Fry potatoes for about 2-3 minutes per batch.
Remove chips with a spider. Place on a plate lined with paper towels to collect excess oil. Leave about 20-30 seconds.
Move chips into a large bowl. Moving quickly, as the flavors distribute more evenly the warmer the chips are, sprinkle with salt, vinegar powder and, if using, the leaves from the sprigs of thyme or rosemary. Gently toss to evenly distribute.
There are few flavour combinations more nostalgic and satisfying than salt and vinegar, and Meghan Markle’s take on the classic crisp in season two of With Love, Meghan is a nod to the simple pleasures done well. Crisps are one of those snacks that can either be utterly forgettable or completely irresistible, and this recipe makes sure it’s the latter. By keeping the potatoes thin and golden, and layering on just the right balance of salt and vinegar powder, you get that sharp tang and crunch that makes this flavour a worldwide favourite. It’s an elevated twist on a childhood snack, yet still approachable enough to whip up in your own kitchen.
Meghan’s recipe focuses on freshness and little details that make all the difference. Soaking the potatoes to release their starch ensures a lighter crisp, while seasoning them while they’re still warm means the flavour clings beautifully to each slice. The use of avocado oil gives a cleaner taste, and the optional herbs like rosemary and thyme add a subtle earthiness that lifts the whole snack. Whether you’re serving these crisps as a side for a casual dinner or placing them in a bowl for guests to nibble on with drinks, they bring a sense of indulgence that feels both homely and a little luxurious.
Ingredients
2-4 russet potatoes, skin on
1 teaspoon kosher salt or crushed flaky sea salt
1 teaspoon flaky sea salt
1 tablespoon white wine vinegar powder, held in a small tea strainer for even coating
1 quart avocado oil, for frying
Optional: 1 sprig rosemary, for garnishing
Optional: 4 sprigs thyme, for garnishing
Method
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