MALT VINEGAR OVEN FRIES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 550 degrees F, or highest setting.
- In a large mixing bowl, toss potato wedges with oil and melted butter. Spread potatoes in a single layer on a cookie sheet. Roast potatoes 20 minutes, turning once, until deeply golden all over.
- Season with salt and sprinkle with malt vinegar. Pile fries into a basket or shallow dish, lined with brown paper.
HOMEMADE SALT AND VINEGAR CHIPS
Provided by Valerie Bertinelli
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
- Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
- Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
- Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
- Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
- Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.
SALT & VINEGAR SEASONING
This classic, simple seasoning goes well with crisps, chips and a whole host of dishes. We've used malt vinegar for an authentic 'chip shop' flavour
Provided by Barney Desmazery
Time 5m
Number Of Ingredients 3
Steps:
- Put all the ingredients into a small bowl and use a wooden spoon to mix into a paste. Scrape the paste onto a baking tray and leave it uncovered at room temperature for 24 hrs until hardened. Use a fork to break up the hardened mix into a coarse powder. Will keep in an airtight container for up to two months.
HOMEMADE SALT AND VINEGAR CHIPS
You can't make enough of these homemade baked potato chips flavored with salt and savory malt vinegar; they are that delicious.
Provided by Kat
Categories Appetizers and Snacks
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place 2 baking sheets in the oven and heat for about 10 minutes.
- Toss sliced potatoes in a bowl with olive oil, salt, and pepper.
- Remove baking sheets from the oven and arrange potato slices on top in a single layer.
- Bake in the preheated oven until potatoes are golden on the bottom, about 30 minutes. Remove from oven, drizzle with vinegar, and serve immediately.
Nutrition Facts : Calories 79.7 calories, Carbohydrate 11.4 g, Fat 3.4 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 295.6 mg, Sugar 0.1 g
SALT AND VINEGAR KALE CHIPS
With only 4 ingredients and a little bit of your time, this afternoon snack of salt and vinegar kale chips can be crunchy, salty, and satisfying while still remaining healthy. Store in airtight plastic zip-top bags.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Wash kale and tear leaves away from the ribs. Dry kale leaves completely and discard ribs.
- Whisk olive oil, vinegar, and salt together in a large bowl. Gently stir in kale "chips" until evenly coated. Let sit for 5 minutes for flavors to absorb.
- Divide kale evenly and spread on the prepared baking sheets, making sure no pieces overlap.
- Bake in the preheated oven for 15 minutes. Use tongs to carefully flip each chip over and bake until crispy, about 5 minutes longer. Transfer chips that are done to a paper towel. Bake any larger chips that were not done in 2 minute intervals until desired doneness.
Nutrition Facts : Calories 117 calories, Carbohydrate 11.6 g, Fat 7.5 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 194.8 mg, Sugar 0.1 g
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