oven chips that is
2007-11-24 00:10:04 · 18 answers · asked by ruthelicious 2 in Food & Drink ➔ Other - Food & Drink
Malt and salt
2007-11-24 00:13:15 · answer #1 · answered by Anonymous · 2⤊ 1⤋
Curious to know why oven chips would be different to deep fried? Unless you mean those awful matchstick (McAwful) type? I don't eat those and would not put vinegar on them if I did... They are in a different category!
But on "normal" chips... The British invented this little peccadillo, which is practically unheard of outside the UK and other countries with strong British ties like Aus and NZ... Hence the only really popular answer has to be MALT, MALT and more MALT!
I have to "export" malt vinegar to the continent because it is also a very, very British thing. There just is not substitute! There is a fish restaurant in Wiesbaden, Germany which has a special supply of malt vinegar... Or they did last time I was there. They had learned they needed to offer it to all the British workers who were nostalgic for "fish and chip suppers" but found they did not work without the MALT vinegar... (Even so the chef drew a line at mushy peas! LOL!)
Cider, wine, balsamic are all fine and dandy, but when you have spent all your natural eating chips and malt, you are not going to really take to anything else. Not unless you are raised in a different tradition... Say West Indian. Then you will love chips with Tabasco and not even look at the vinegar bottle standing next to it!!
The most disgusting and gross addition to lovely fattening/fatty chips (French fries) has to be what the Belgians do to them... Dollops of mayonnaise!!?? Yuck!!! LOL!
2007-11-24 03:15:10 · answer #2 · answered by Piglet 4 · 0⤊ 0⤋
Balsamic Vinegar Chips
2016-10-31 11:55:58 · answer #3 · answered by ? 4 · 0⤊ 0⤋
Either straight Malt vinegar or malt that has had chillis put into it. Now that's a better taste on chips.
2007-11-24 07:19:13 · answer #4 · answered by Terry G 6 · 0⤊ 1⤋
Malt
2007-11-24 00:20:23 · answer #5 · answered by Anonymous · 1⤊ 0⤋
I started out with malt, then moved on to red wine vinegar, now it's balsamic. And pepper. YUM.
2007-11-24 08:03:38 · answer #6 · answered by chefgrille 7 · 1⤊ 1⤋
Cider Would Be My Preference. HeHe The Suggested Categories Always Make Me Laugh, LOL
2016-04-05 06:11:00 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Cider - too appley
Wine - too lah de dah
Balsamic - too strong
The winner by default good old fashioned Malt. Yay.
2007-11-24 00:17:55 · answer #8 · answered by Blokheed 5 · 4⤊ 0⤋
with me it's the same as most of your other answers, malt and salt is the way to go!
2007-11-24 00:26:41 · answer #9 · answered by Slam64 5 · 1⤊ 0⤋
dark malt with salt and a little tiny bit of pepper. tastes gorgeous
2007-11-24 00:17:48 · answer #10 · answered by Anonymous · 1⤊ 1⤋