Salt and Vinegar Chips recipe

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Ingredients

4 russet potatoes
1 ½ cups white vinegar
2 quarts vegetable oil for frying
salt to taste

Nutrition Info

277.4 calories
carbohydrate: 18.6 g
cholesterol: : -
fat: 22.1 g
fiber: 2.3 g
protein: 2.2 g
saturatedFat: 2.8 g
servingSize: -
sodium: 25.8 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice potatoes very thinly using a sharp knife. Place in a bowl and add 4 cups of water, soak for 30 minutes. Stir occasionally to release the starch.

  2. Drain potatoes and return to the bowl. Add 3 cups water and vinegar. Soak for 2 hours.

  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drain potatoes and pat dry.

  4. Fry potatoes in the hot oil, working in batches, for 1 minute. Transfer to a paper towel-lined tray to drain excess oil. Fry for 1 more minute and drain again. Season with salt while still hot.

Recipe Yield

8 servings

Recipe Note

Change the ratio of water to vinegar if you like them more or less vinegary.

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