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Salt and Vinegar Potato Chips Tasty Recipes

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Salt and Vinegar Potato Chips

"My children love salt and vinegar chips, and I had some potatoes to use, so I thought this would be a nice treat for them. I took my French fry recipe and converted it slightly, though the soaking in vinegar idea was my mom's! I hope your family likes them as much as mine did! These are excellent for a cookout; make them a day ahead and surprise everybody!"

Ingredients :

  • 4 potatoes, thinly sliced
  • cold water to cover
  • 3 cups white vinegar
  • 1 cup cold water
  • 2 cups vegetable oil for frying
  • salt to taste

Instructions :

Prep : 15M Cook : 6M Ready in : 2H15M
  • Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
  • Spread potatoes slices onto paper towel; pat dry with more paper towels.
  • Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
  • Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.

Notes :

  • I don't own a deep fryer, so I convert my cast-iron Dutch oven to the purpose. You can use any large pot for the fryer.
  • The longer you soak the potatoes the more flavor they will absorb.
  • The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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