Last year, the British Food Standards Agency warned about an increased cancer risk among people who consume too much acrylamide, as a result of cooking at high temperatures. The warning relates to foods such as toast that is a bit too brown, fried potatoes, chips and fries. As early as 2002, The Swedish National Food Administration warned about the same risks, and since then, many scientists have confirmed the connection between acrylamide and cancer.

Lina: That’s a depressing start to a recipe.

Mia: But these potato chips are gently baked in the oven.

Lina: I get that. But do we really need to go straight from talking about cancer to talking about potato chips?

Mia: When you put it that way…

Lina: Well, no one reads introductions anyway. But to be on the safe side, insert an image of a potato. That will confuse them!

Mia: Okay, here we go.

Oven-Baked Salt & Vinegar Potato Chips

2-3 potatoes
apple cider vinegar
olive oil
sea salt

Wash or peel the potatoes, then cut them into thin slices using a mandoline or sharp knife. Preheat the oven to 300° Fahrenheit (or 150° Celsius) and line a baking sheet with parchment paper. Ensure the potato slices are completely dry, then place the slices in a single layer on the tray. Bake for 20 minutes. Remove from the oven and drizzle with olive oil and vinegar, then bake for another 10-15 minutes until crispy and slightly browned. Remove from the oven and sprinkle with sea salt.

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