Ahhhhh, the potato chip. Can’t get any better than this…unless, of course, they are Salt & Vinegar Potato Chips!! After spending a week on the beach eating salt and vinegar chips straight out of the bag (please don’t judge), I decided to come home and make my own. There is nothing that compares to homemade. My chips are both crunchy and salty with a hint of vinegar to boot! Make them to compliment your next BBQ or, as I did, as a fun snack for your family when they come home from a long day. Yummmm…I wish there were leftovers!!
Start by washing your potato thoroughly. I don’t peel my potato so I like to make sure the skin is very clean. (You can peel yours–it’s just a preference thing.) Next, thinly slice the potato using a mandoline or, if you don’t have one, a sharp knife. You want to get the slices fairly thin or they won’t crisp up like a chip should. Have a bowl of very cold water nearby and as you are slicing immerse the potatoes immediately. This keeps them from turning brown and also reduces some of the starch content. When done, remove the slices from water and lay them in a single layer on paper towels.
When dry, put the potato slices back in a bowl and this time immerse them in the white wine vinegar. Refrigerate for 30 to 60 minutes (the longer the more vinegar flavor). Stir them half way through.
In a separate bowl, add ¼ cup of the canola oil. Working in batches, take the sliced potatoes from the vinegar bowl and dunk them into the canola oil. Make sure they are thoroughly coated. Arrange potatoes in a single layer on a tinfoil-lined cookie sheet. Sprinkle with sea salt.
Bake at 400º for 20-30 minutes or until cooked to desired crispness. Remove from the oven and lay cooked chips on paper towels to remove excess oil. Repeat process for the second batch. Now let’s see if you can wait until they are cooled before you dive in…
1 Russet potato
2 cups white wine vinegar
½ cup canola oil
Sea Salt *
Serves ???…..depends on how many you can eat!! The batch I made using one potato made enough for 4.
* You can change up the chips using different spices instead of sea salt–I made some using Crazy Jane’s Mixed Up Salt (my favorite salt!!) and some using BBQ spices. All three were equally delicious!!