Salt and vinegar saltbush

Salt and vinegar saltbush

By
From
Igni
Makes
100g
Photographer
Julian Kingma

This snack is a mainstay in the restaurant and with good reason – everyone loves chips. The vinegar powder we use here is the same freeze-dried white vinegar powder used on commercial salt and vinegar varieties.

Ingredients

Quantity Ingredient
grapeseed oil, for deep-frying
100g point henry saltbush leaves, (about 3–4 saltbush branches, leaves stripped)
white vinegar powder, for sprinkling

Method

  1. Half-fill a saucepan with grapeseed oil and heat to 180°C (350°F), or until a leaf dropped into the oil is surrounded by rapidly forming tiny bubbles.

    Add the leaves to the pan in 2–3 batches and fry until crisp. Remove from the hot oil and place on paper towel to drain, then sprinkle over the vinegar powder and serve.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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