Homemade Chips & Raspberry Vinaigrette

Make this using Sarson’s Malt Vinegar.


For raspberry vinaigrette

  • Raspberries
  • Sugar
  • Sarson’s Malt Vinegar

For the chips

  • King Edward or Maris Piper potatoes
  • Salted water
  • Peanut oil (for deep-frying)
  • Salt
  • Pink peppercorns


  1. Prepare raspberry vinaigrette by crushing a few raspberries and tossing together with a little sugar and Sarson's Malt Vinegar.
  2. Peel and cut King Edward or Maris Piper potatoes into 1/2cm slices then soak for 30 minutes in water.
  3. Use a cookie cutter to cut heart shapes out of soaked potato slices.
  4. Drain and boil in salted water for 5 minutes until just tender.
  5. Drain and pat dry with some kitchen paper.
  6. Heat peanut oil for deep-frying to 180ºC and fry in batches for 5 minutes until golden.
  7. Serving Suggestion: serve hot, sprinkled with salt and crushed pink peppercorns accompanied by raspberry vinaigrette.

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The Sarson’s history started in 1874, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.

Our history

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