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My review
Salt and Vinegar Potato Chips
3
Sarah Wilkens
"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!"
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Ingredients
2 h 15 m servings 177Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- 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.
- Try adding different spices: seasoned salt, dill, and vinegar. The possibilities are virtually endless.
- The longer you soak the potatoes the more flavor they will absorb.
- Editor's Note:
- 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.
Nutrition Facts
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Reviews
Read all reviews 4Most helpful
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Newest
2/22/2014
5 Stars for flavor but 1 Star for instructions / method. My concern is step 5 - "Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot ...
10/13/2014
I think it all makes perfect sense and I can't wait to try it!!!!
2/16/2015
The vinegar taste was not there, they were either undercooked or burnt.