15 - 18 minutes
- Sea Salt (250g)
- Chipotle Flakes (25g)
- Cayenne (1 Tbsp)
- Smoked Paprika (1 Tbsp)
- Fennel Seeds (1 Tbsp)
- Picked Pine Needles (200g Half fresh/Half dehydrated)
- All Smoked with Pine Cone Smoke (blowtorched then covered)
- McCain Chips
Pre-heat oven to 230°C.
Spread a single layer of fries onto a baking tray.
Apply smoked salt mix to 500g of chips.
Bake for 15 – 18 minutes, turning them every now and again until they’re lovely, crisp, light and golden.
Serve with Mulled Cider Vinegar.