Growing up, salt and vinegar chips were like a fifth member of the family. There was always a bag to be found on road trips, beach outings, and picnics.
Build your own subs? S&Vs always on the side. It was unheard of to open a bag and not finish it right then and there. These were not a snack that could be stowed away for later.
When we would visit family in Canada, one of the things we looked forward to most (besides making precious family memories) were the vinegar and ketchup chips. Just think of a salt and vinegar chip…dipped in ketchup. I know, right?
Salt and Vinegar Potatoes
Adapted from 101 Cookbooks
Makes chips for 1
Ingredients:
- 1 small white potato, sliced lengthwise into thin ovals
- 3/4 cup white vinegar
- kosher salt, pepper, and olive oil
Method:
- Pour the vinegar into a small saucepan and lay the potatoes in the vinegar so that each is fully covered.
- Bring the vinegar to a boil and then simmer for about 7 minutes or until a fork easily pierces the potato pieces.
- Remove the pan from the heat and cool the potatoes in the vinegar for about 30 minutes. Preheat the oven to 400*.
- Once cooled, drain the potatoes and toss with a drizzle of olive oil and a sprinkle of kosher salt and black pepper.
- Spread onto a baking sheet. Bake for 15 minutes, then flip and bake for 10-15 more minutes (watch carefully to prevent burning).
- Toss with a bit more salt and enjoy! Ketchup for dipping is highly encouraged.
happyaspie 