I made these potato chips on a whim Saturday night. Salt and vinegar chips are my all time favourite, and I wanted to add the goodness of pepper. The bake time on these chips gives them a crispness and a slight chewiness that's just delicious. The base recipe was inspired by The Talking Kitchen. Follow the link for a crispier chip!
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| Served in a paper cone just like the waterfront! |
You Need:
4-6 medium potatoes (I used russet, but any white/gold potato should work)2-4 c. white vinegar
1 tbsp olive oil
1 tsp sea salt
1 tsp fresh cracked black pepper
To Do:
1) Peel and slice potatoes. I used a mandoline but a food processor or chefs knife would also do the trick. Just remember they should be thin, like potato chips.
2) Place in a large bowl and add just enough vinegar to cover the potatoes and set aside for at least 2 hours. Extra soaking time = extra flavour.
3) After soaking, preheat the oven to 450 degrees F. Drain potatoes and toss with oil, salt and pepper.
Use excess oil from the potatoes to grease 2 cookie sheets (just dip a pastry brush in the bottom of the bowl). Place slices in a single layer on the cookie sheet. My five potatoes took about 3 1/2 sheets, so I baked in two batches.
3) Bake for 10-12 minutes and flip. Let cook for an additional 6-10 minutes, until desired crispness is reached. You can try different levels of crispness on different batches! Once crispy enough (feel free to snack on one as a tester!) remove from oven and agitate chips so they don't stick. Let cool for 5 minutes and enjoy!
To Do:
1) Peel and slice potatoes. I used a mandoline but a food processor or chefs knife would also do the trick. Just remember they should be thin, like potato chips.
2) Place in a large bowl and add just enough vinegar to cover the potatoes and set aside for at least 2 hours. Extra soaking time = extra flavour.
3) After soaking, preheat the oven to 450 degrees F. Drain potatoes and toss with oil, salt and pepper.
Use excess oil from the potatoes to grease 2 cookie sheets (just dip a pastry brush in the bottom of the bowl). Place slices in a single layer on the cookie sheet. My five potatoes took about 3 1/2 sheets, so I baked in two batches.
3) Bake for 10-12 minutes and flip. Let cook for an additional 6-10 minutes, until desired crispness is reached. You can try different levels of crispness on different batches! Once crispy enough (feel free to snack on one as a tester!) remove from oven and agitate chips so they don't stick. Let cool for 5 minutes and enjoy!
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| Soaking up that vinegar flavour |
This was an easy and fun late night snack. I'd like to use the base recipe to make a rosemary chip in the future. What kind of flavours would you like to try?
WOW! These look amazing! I want to try them. Adding some lime juice may be good too.
ReplyDeleteOh, lime juice! A margarita style chip!
Deletethese look wonderful! thank you for visiting my blog.
ReplyDeletehave a wonderful weekend
Thanks for checking it out!
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