Salt And Vinegar Kettle Potato Chips Recipe 475 Food

HOMEMADE SALT AND VINEGAR CHIPS

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.

SALT AND VINEGAR POTATO CHIPS

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.

SALT & VINEGAR CHIPS RECIPE BY TASTY

Steps:

• Carefully slice 3 gold potatoes into ⅛ inch (3 mm) slices using a knife or mandoline.
• In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste).
• Preheat the oven to 350ºF (175ºC).
• Drain the chips and then mix in salt and pepper.
• Arrange chips on greased baking sheet.
• Bake for 30-35 minutes.
• Enjoy!

HOMEMADE SALT AND VINEGAR CHIPS

Steps:

• Slice the potatoes by hand as thinly as possible, about 1/8 to 1/16 inch thick. Pat dry with paper towels. Put the vinegar in a small spray bottle or atomizer; set aside.
• Add about one-quarter of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 10 minutes. Transfer the chips to a paper towel-lined baking sheet and top with a generous sprinkling of salt. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches.
• Spritz a fine mist of vinegar all over the chips and serve immediately (you may not use all of the vinegar).

SALT-AND-VINEGAR POTATO CHIP FISH

Steps:

• Preheat oven to 400°F.
• Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

SALT AND VINEGAR KETTLE POTATO CHIPS RECIPE - (4.7/5)

Steps:

• Preheat your oven to 375 degrees. Line a cooking tray with tin foil for easy clean up. Sprinkle a thin layer of sea salt on the tin foil. No need to coat with oil. Wash and peel your potato with a vegetable peeler. Be careful! This is a great way to lose skin on your fingers. Use the vegetable peeler to make very thin slices. Try to keep every slice the same width. Now take your potato slices and press between paper towels to absorb excess moisture. Put them in a medium mixing bowl and pour the Sub Oil mixture on them. Add additional red wine vinegar to the mixture, depending on your tastes. Let this mixture sit for 15-20 minutes for the best flavor. The potatoes may start to turn brown, but don't worry - they'll turn brown anyways after they cook! After 20 minutes, cover the baking sheet with a layer of the potato slices. Remember, you don't need to put additional oil on the tray, a thin layer of salt will suffice. Try not to let any of the slices touch, ensuring a thin layer. For every potato that you cook, you'll have to cook two batches. Now place the tray in your preheated oven and set the timer for 5 minutes. Depending upon the amount of oil used and the potato slice thickness, the cooking time may vary. Therefore, it is crucial that you watch the entire cooking process to ensure your chips don't burn. Once they turn a nice golden brown, they are down cooking! Carefully remove the tray and put the first batch of chips onto a plate lined with paper towels. Place another layer of paper towels on top to help absorb the grease.