Baked Salt and Vinegar Potato Chips

Salt and vinegar chips are easily my favorite snack, or at least a close tie with dill pickles. The more vinegar, the better.

I had to come up my own version - a version that I don't feel quite so guilty about eating an entire bowl. 

Baked Salt and Vinegar Chips
makes 1 big bowl

medium Russet potatoes
1/2 cup apple cider vinegar
3 tbsp olive oil
2 tbsp kosher salt+ 1 tbsp
1 tbsp red wine vinegar

Using a mandolin, shave potato into thin slices... like a chip. In a large mixing bowl, toss together potato chips, apple cider vinegar and olive oil. Don't add the salt yet. Cover and let sit for 2-3 hours.

Crank up the oven to 450 degrees. 

Place a wire rack on a baking sheet and drizzle with oil to help prevent sticking. If you won't have a wire rack, simply cover a baking sheet with foil. If you have a wire rack (not pictured), it will help crisp up the chips significantly faster than without. You will need either 2 sheets or bake 2 batches.

Add 2 tbsp of salt to the bowl and mix to combine before baking.

Place the chips, not overlapping, on the wire racks and pop into the oven. Let cook on 1 side for about 10-12 minutes. If not using a wire rack, flip the chips over and let cook for another 5-7 minutes. Keep an eye on them to make sure they don't burn.

Remove from oven and immediately sprinkle with additional salt, and splash with some red wine vinegar. Serve once cooled down.

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