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.
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
POTATO CHIPS WITH MALT VINEGAR
Oven-roasted golden potato chips make a fine substitute for the deep-fried kind. These are paired with malt vinegar for a tasty snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Place two baking sheets in the oven, and let heat for about 10 minutes.
- Slice the potatoes into 1/4-inch-thick rounds. Toss the potatoes with the olive oil, salt, and pepper.
- Remove baking sheets from oven, and arrange potato slices on sheets in a single layer. Bake until the potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until golden brown all over, about another 15 minutes. Remove from oven, drizzle with vinegar, and serve immediately.
POTATO CHIPS WITH MALT VINEGAR
Oven-roasted golden potato chips make a fine substitute for the deep-fried kind.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Place two baking sheets in the oven, and let heat for about 10 minutes.
- Slice the potatoes into 1/4-inch-thick rounds. Toss the potatoes with the olive oil, salt, and pepper.
- Remove baking sheets from oven, and arrange potato slices on sheets in a single layer. Bake until the potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until golden brown all over, about another 15 minutes. Remove from oven, drizzle with vinegar, and serve immediately.
VINEGAR AND SALT GRILLED POTATO "CHIPS"
Steps:
- Heat the grill to medium.
- Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into 1/4-inch thick slices.
- Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
- Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt.
SWEET POTATO FRIES WITH MALT VINEGAR
Steps:
- Add the julienned potatoes to a bowl filled with ice water while you heat the oil.
- Preheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well.
- Remove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy).
- Remove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately.
SALT AND VINEGAR POTATO CHIPS
Avoid stirring or turning the potatoes as they bake on each side. Moving them around will cause them to stick, tearing the crispy surface from the chip.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Potato Recipes
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Place two baking sheets, preferably nonstick, in the oven, and let heat for about 10 minutes.
- Slice potatoes into 1/4-inch-thick rounds. Toss potatoes with olive oil, salt, and pepper.
- Remove the baking sheets from the oven, and arrange potato slices on sheets in a single layer. Bake until potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until they are golden brown all over, about 15 minutes more. Remove from oven, drizzle with vinegar, and serve immediately.
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
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!
Provided by Sarah Wilkens
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 24.8 g, Fat 7.5 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 10.9 mg, Sugar 1.1 g
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