Although I don’t get many recipe requests, I would have to say more than half are for homemade salt and vinegar chips. As a people pleaser, or a blog reader pleaser, I felt inclined to develop and test a few ideas and this, ladies and gents, is my final product.
Slightly lacking in pungent vinegar flavor, regardless of their two hour soak time, I’d recommend making this vinegar salt to accompany their crunchy baked goodness. I found it online, only after I swore off potato slicing anything for at least a week, but it looks pretty legit and super tasty.
Next week, those potatoes know what’s coming.
Baked vinegary flavor bursting through their delicately thin frame, these potato chips are an easy hidden treasure to create in the kitchen.
Baking such a snack reduces the guilt factor just enough to actually spark the need to bake more, and more, and more. Fries, chips and chicken are my fav baked not fried dishes, and I def cannot be convinced otherwised. Step aside Colonel Sanders, Kentucky doesn’t know what’s coming to ‘em.
Step outside the fryer ‘n’ the bag, and get baking!
~l
Homemade Baked Salt and Vinegar Chips
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Ingredients (2-4 servings)
- 4 medium potatoes, I used gold kind from Trader Joe’s
- 2-3 c. white vinegar
- 2 tsp oil, grapeseed or extra virgin olive oil
- 1/2 tsp sea salt
Instructions
Preheat the oven to 450 degrees F
Prep a baking sheet with a rack, if you don’t have a rack, you can line with foil or spray with nonstick spray, but it may take longer for the crispness.
Using a potato peeler, sharp knife, food processor attachment or mandoline, thinly slice the potatoes.
Place in a large bowl filled with the vinegar, set aside for a least 2 hours, the longer 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 baking sheet. (It’s about 1 potato per batch)
Bake for 10-12 minutes with a rack. With foil or baking sheet the times may very, but I would bake for 7-8 minutes, check them, flip them if ready and baked for an additional 5-7 minutes. (I recommend using or buying a rack though, they are prefect for crisping anything, I even bake chicken on it.)
Once baked, remove from oven and let cool on rack (removed from baking sheet) for 2-5 minutes. (or let cool on a separate cooling rack)
Optional, but probably really good, toss the chips with vinegar salt for extra flava!
Enjoy!
they look crispy and crunchy and beautiful!
I just learned LAST WEEK to bake potatoes on a rack- and it’s changed my whole world!
And I boil my potatoes in vinegar to make salt-n-vinegar chips. I guess it’s just a “sped-up” version. And it make the kitchen super stinky.
ohh what a great idea, does it make them more vinegary? rack baking is the best!
Awesome. Im gonna go home and try this.. they look great
I tried the boiling method and I only let them boil for about ten minutes but I would suggest boiling them for about 20 minutes. They had flavour but not as much as I would like. Otherwise the chips were delicious!
Does boiling work faster?
Im not sure what step you mean?
What percentage of vinegar do you use?
In my cupboard I have 70% which is very strong.. Also have 6%…..
Please help! …
I’m sorry I just used plain store bought white vinegar, no percentage that I can see. I would opt for the lesser and let it soak for a while, OR used the stronger one and let it sit for less time. Hope that helps!