Bar Snacks
The problem with fried potato chips is that they are addictive, but they don't have to be downmarket.
This chip recipe is elegant enough to serve with a glass of Rosé or Chardonnay, but casual enough for a cold beer.
Start by finely slicing your unpeeled spuds. A mandolin comes in handy here, but a very sharp knife will do.
Deep-fry the slices in hot oil. Drop each slice in separately or they will stick together. Use a spatula to push the chips under the oil.
Remove with a slotted spoon and drain on paper towel.
Sprinkle with black pepper and sea salt and a fine grating of Parmesan cheese. Thread three slices onto a wooden skewer and serve immediately with your choice of tipple.
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