Haute chips

Instructions

1. Slice the potatoes on a mandoline to around 2-3 mm thin. Transfer to a large bowl and soak in cold water with a dollop of vinegar added into it. Soak for 30 minutes. Drain, and pat very well on two tea towels. In a large saucepan, combine the chips and vegetable oil. Place over medium-high heat and bring to a boil over about ½ an hour, stirring the chips occasionally. When the chips are crisp remove from the oil and drain well.
2. Meanwhile, to make the Sichuan salt, preheat the oven to 180˚C. Place the soybeans on a baking tray and roast for 10 minutes. Add the peanuts to the tray and continue roasting for another 10 minutes, or until golden. Allow to cool, then blend to a coarse powder in a blender or spice grinder.
3. In a large frying pan over medium heat, add the Sichuan peppercorns, cumin seeds, fennel seeds, star anise and the cassia. Blend to a powder in the blender or spice grinder, then add the sesame seeds and pulse a few times to break up some of the sesame seeds (but not completely). Add the ground ginger, garlic powder, chilli powder, MSG, salt and sugar and blend to combine. Combine the spice blend with as much of the soy and peanut mixture as you like. Scatter the Sichuan salt over the hot chips.