Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Slice the potatoes lengthways into 2mm slices using a mandoline or sharp knife. Brush a 20cm x 20cm tin with a little melted butter and line the base and sides with baking paper. Layer the potato slices, slightly overlapping one another, to cover the base of the tray. Brush liberally with the clarified butter and season generously. Repeat with the remaining potatoes until you have 7 or 8 layers.
Heat the oven to 200C/fan 180C/gas 6, cover the tray with foil and bake for 25 minutes or until the potatoes are tender enough to be pierced easily with the point of a knife. Uncover and cool. Cover with clingfilm, put a same-sized tray or a piece of foil-lined cardboard that fits perfectly inside on top and weigh down with several tins. Chill for 3-4 hours.
Put the chillies, garlic, rice vinegar and a little salt into a blender and whizz until very smooth. Slowly drizzle in the peanut oil with the motor running. Pour through a fine sieve, pushing any solids through with a spoon, and chill.
Cut the potatoes into 2cm x 10cm chips and pat dry with kitchen paper. Fill a pan no more than 1/3 full with oil to 180C or until a cube of bread browns in 30 seconds. Fry, in batches, for 2-3 minutes or until golden and crisp. Drain on kitchen paper, season and keep warm in a low oven while you fry the rest.
Serve with the jalapeño dip and coriander.