SALT-AND-VINEGAR POTATO CHIP FISH
Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course. Recipe Source: Relish Mag
Provided by Ceezie
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
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 & VINEGAR CHIPS RECIPE BY TASTY
Here's what you need: gold potatoes, vinegar, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Yield 2 servings
Number Of Ingredients 4
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!
Nutrition Facts : Calories 225 calories, Carbohydrate 42 grams, Fat 0 grams, Fiber 4 grams, Protein 4 grams, Sugar 1 gram
GOOD OLD FASHIONED ENGLISH CHIP-SHOP STYLE CHIPS!
The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar!
Provided by French Tart
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
- Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
- Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
- Fry until the chips are pale golden.
- Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
- Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
- Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.
HOMEMADE SALT AND VINEGAR CHIPS
Provided by Trisha Yearwood
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 5
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 CRISP BATTERED FISH RECIPE BY TASTY
Here's what you need: fish, salt and vinegar crisps, flour, baking soda, salt, beer
Provided by Tasty
Categories Lunch
Yield 1 serving
Number Of Ingredients 6
Steps:
- Combine 50g (1½ cups) of crushed up salt and vinegar crisps with flour, baking soda, beer, and some salt. Mix together.
- Dip fish into batter and then coat in more crushed crisps.
- Fry in oil.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 1563 calories, Carbohydrate 184 grams, Fat 59 grams, Fiber 7 grams, Protein 58 grams, Sugar 0 grams
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
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.
SALT & VINEGAR CRISPS
Make yourself the ultimate treat: a crisp sandwich, with homemade salt and vinegar crisps. These crunchy, golden brown rounds are easier than you might think
Provided by Emma Freud
Categories Snack
Time 55m
Yield makes 4
Number Of Ingredients 5
Steps:
- Wash the potatoes and slice thinly. It's tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.
- Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays' positions or turn them around if one side is browning too quickly.
- While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.
Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 2.8 milligram of sodium
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.
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- In a deep, wide bowl, whisk together the mayonnaise, buttermilk, Dijon, garlic powder, and cayenne pepper. Set aside.
- In a separate large bowl, combine the crushed salt and vinegar chips with the dill and 1 tablespoon of the parsley.
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- Scrub and clean the oven potatoes under cold running tap water but don't peel them! Let the potatoes drain a bit and then slice them into ⅕ inch (5 mm) thick slices using a sharp knife or a mandoline slicer.
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SEA SALT VINEGAR KALE CHIPS RECIPE - BAKEITWITHLOVE.COM
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- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- Wash the kale and pull apart, removing the spine if desired. Place into a medium bowl (unless you are using more kale bunches, I use a large bowl when doing 2 or more bunches of kale at one time). Pour the olive oil and apple cider vinegar over the kale in the bowl, add salt and paprika (optional), and turn to coat the kale thoroughly.
- Place the kale chips on the lined baking sheet (or two baking sheets, if needed) so that they are in a single layer and not touching each other. Add more salt, if desired. Bake at 350 degrees (175 degrees C) for about 30 minutes or until the leaves are dried and crispy.
- Remove from the oven when dried and either transfer the kale chips directly over to a wire cooling rack (parchment paper and all) or transfer to a cooling rack lined with paper towels to soak up any excess moisture from the oil and vinegar. Store any remaining kale chips in an airtight container.
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Cuisine AmericanCategory ChipsServings 4Total Time 15 mins
- Wash and dry kale leaves. Using a knife, separate the green kale leaves from the thick ribs, and discard the ribs.
- Cut or tear the kale leaves into the desired size of chips, knowing that they will shrink a bit while baking.
- Combine the kale leaves, vinegar, oil, and ¼ teaspoon of salt in a large bowl. Then, use hands to toss and massage the kale for 1 to 2 minutes until it is soft and slightly darker.
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