I have dabbled in home-made chips over the years but have never tackled these salt & vinegar lovelies til now and not to toot my own horn... but TOOT TOOT... this guys are good. The white vinegar is just the right amount to give each chip some tang without overpowering your taste buds. Make them for a crowd... or just for you!!
OVEN-FRIED SALT & VINEGAR POTATO CHIPS
- 3 large russet potatoes, sliced 1/32 inch thick using a mandolin
- 2 1/2 cups white vinegar
- non-stick cooking spray
- kosher salt
- cracked black pepper
- Place potato slices into a pot and over with white vinegar. Bring to a boil then reduce heat to medium and cook for 5 minutes. Cover and remove from heat and allow to sit for 30 minutes.
- Meanwhile, preheat oven to 450ºF. Grease 2 baking sheets with non-stick cooking spray.
- Drain potato slices and pat dry with paper towels. Arrange half of the potato slices on the baking sheets. Spray again with non-stick cooking spray and sprinkle each slices with a kosher salt. Bake for 8 to 10 minutes until chips are golden and crisp. Allow chips to cool on a paper towel. Repeat with second half of potato slices. Enjoy!!