SALT AND VINEGAR CHIPS
08/09/18 — Heydon Hatcher
Recipe and Photos by Megan Winfrey
Salt and vinegar chips are my food weakness. I can eat an entire bag, mouth burning, and still want more! This homemade version turned out incredible, and I did not feel an ounce of guilt eating them all in one sitting.
Making these is a labor of love. It's time-consuming and tedious, and I highly recommend eating them up the same day, as the vinegar flavor turns a bit "soapy" overnight without all of those preservatives.
Trust me, you won't have any trouble finishing them off!
Salt and Vinegar Chips
Preheat the oven to 450 degrees.
The best way to bake chips is to use a rack in a sheet pan. If you don’t have a rack, line a sheet pan with foil or spray with nonstick spray, but note that cooking times may increase.
Using a mandoline, slice the potatoes on the thinnest setting.
Place the sliced potatoes in a large bowl and pour in the vinegar until the potatoes are submerged. Let soak 30 minutes to 2 hours - the longer they soak the more vinegary the flavor.
Drain potato slices and toss with oil and salt.
Place slices in a single layer on the rack, foil or sheet pan. About 1 sliced potato fits on each pan, so if your oven can accommodate 2 pans at a time, go for it.
If using a rack, bake for 10-12 minutes. If using foil or an oiled sheet pan, the times may vary. Check them after 7 or 8 minutes, flip them if ready, and bake for an additional 5-7 minutes.
Once lightly browned and crispy, remove the chips from the oven and cool on a rack for 2-5 minutes.
Salt and vinegar chips are my food weakness. I can eat an entire bag, mouth burning, and still want more! This homemade version turned out incredible, and I did not feel an ounce of guilt eating them all in one sitting.
Making these is a labor of love. It's time-consuming and tedious, and I highly recommend eating them up the same day, as the vinegar flavor turns a bit "soapy" overnight without all of those preservatives.
Trust me, you won't have any trouble finishing them off!
Salt and Vinegar Chips
- 4-5 JBG potatoes
- About 3 cups distilled white vinegar
- 2-3 tbs. extra virgin olive oil
- 2-3 tbs. fresh cracked salt or vinegar salt
Preheat the oven to 450 degrees.
The best way to bake chips is to use a rack in a sheet pan. If you don’t have a rack, line a sheet pan with foil or spray with nonstick spray, but note that cooking times may increase.
Using a mandoline, slice the potatoes on the thinnest setting.
Place the sliced potatoes in a large bowl and pour in the vinegar until the potatoes are submerged. Let soak 30 minutes to 2 hours - the longer they soak the more vinegary the flavor.
Drain potato slices and toss with oil and salt.
Place slices in a single layer on the rack, foil or sheet pan. About 1 sliced potato fits on each pan, so if your oven can accommodate 2 pans at a time, go for it.
If using a rack, bake for 10-12 minutes. If using foil or an oiled sheet pan, the times may vary. Check them after 7 or 8 minutes, flip them if ready, and bake for an additional 5-7 minutes.
Once lightly browned and crispy, remove the chips from the oven and cool on a rack for 2-5 minutes.