Monday, July 2, 2012

Homemade Salt & Vinegar Chips

Not too long ago Bob said he wanted to make Salt & Vinegar chips. So I went in search of recipes. It's not too often the boy wants to cook, so I didn't want this urge to pass!

I found this recipe at SnailsView. It was the only one that seemed like they would be really vinegary.

I let Bob know I'd found a recipe and we got started.


Salt & Vinegar Chips (slightly adapted)
4 russet potatoes
2 C white vinegar
Oil for frying
1 recipe of Vinegar Salt

Vinegar Salt
1 TBLS Kosher salt
1 tsp white vinegar

To make the vinegar salt.
Preheat oven to 250F.
Mix salt & vinegar and spread evenly on an oven safe pan.
Bake for about 30 minutes, then stir it around on the sheet, breaking up any large clumps that might have formed.
Bake about 30 minutes more and cool.
Pulse it the the food processor or spice grinder to make a fine salt.

To make the chips.
Slice the potatoes on a mandolin, so you have nice thin even slices.
Spread them evenly on a large baking sheet with edges and pour the vinegar over them.
Let them marinate in the vinegar for an hour up to four hours. The longer the better!

Heat oil to 350F. Drain potatoes and pat dry with paper or linen towels. Carefully add potatoes to the oil and fry until golden and crisp. Don't overcrowd the pan. Drain on a towel covered rack.
Sprinkle with vinegar salt and enjoy!!


Ok.... first we made the Vinegar Salt.

Mix the salt & vinegar.

Spread it into an oven safe pan. We used a cake pan.

Bake 30 minutes at 250F... then stir it around and try to break up the clumps.

Bake 30 more minutes, until there is no moisture at all and let cool in pan.

Grind with a spice grinder or small food processor; set aside.

Then it was on to the potatoes.

Slice them on a mandolin.


Then spread them evenly in a large baking sheet and pour the vinegar over them.

Let them marinate for 1 to 4 hours.

Drain and pat dry. You really don't want to be splatted with wicked hot oil because you're potatoes were still dripping wet.

Heat the oil to 350F.

Working in small batches it's time to fry them.

Ok... they don't have to be batches this small... just don't over-crowd the pan...



Drain on towels and sprinkle with vinegar salt.

Enjoy!! And enjoy we did!! These were awesome!! Not nearly as vinegary as store bought, but super insanely delicious!

Bob like them so much, he made homemade chips everyday for a week!!


Danielle said...

I LOVE salt and vinegar chips!! My family would love it if I made these. Thanks for sharing. They're going on my list of "NEED to make"

Lorraine Joy Alegria-Vizcarra said...

That is so freakin cool. My daughter loves anything salt and is perfect.