I came across this recipe while stumbling through several different foodie blogs last week. I convinced myself that I could make these. I’ve never wanted to make potato chips before because I hate frying things but these potato chips get baked not fried. I was so worried that they wouldn’t turn out well. I thought they’d be soggy or taste like boring potatoes. But if you follow the steps (and possibly happen to have an extremely patient husband) they’ll turn out amazing!
I was SO unbelievably excited! Like more excited than any normal person would have been. I mean I called people…solely just to tell them about my homemade salt & vinegar chips! I really thought that my mother, who has loved salt & vinegar potato chips my whole life, would instantly hop into her Ford and rush over to my house to try them. But of course she didn’t do that. She was only moderately excited, the way a normal person would be. I tried to save her some. I really did try…
The recipe is from Angela Liddon at ohsheglows.com, as she adapted it from both marthastewart.com and Heidi Swanson’s 101cookbooks.com.
Homemade Salt & Vinegar Potato Chips
- 4 cups white vinegar Possibly more.
- 4-5 medium potatoes
- 2 teaspoons coarse sea salt And extra to season with.
- 1 teaspoon freshly ground black pepper to taste *Use whatever desired amount.
- 3 teaspoons extra virgin olive oil
- Wash and slice the potatoes into 1/4 inch rounds.
- Place them in a medium sized pot and cover them completely with the vinegar.
- Bring the potatoes to a boil and then reduce them to medium heat for 5 minutes.
- Remove the pot from the heat and let the potatoes soak in the vinegar for 30 minutes.
- Heat your oven to 425 degrees.
- Place two baking sheets, preferably nonstick, in the oven, and heat them for about 10 minutes.
- Remove the baking sheets from the oven and then drain the potatoes well.
- Gently toss with oil, salt, and pepper, completely coating the slices.
- Arrange the slices on the sheets in a single layer (yes, those words are bold for a reason) and bake until the potatoes are golden on the bottom side, about 30 minutes. Turn the potatoes over, and bake until they are golden brown all over, about 15 minutes more. (We actually had to take dozens of chips off the baking sheets every ten minutes due to different thicknesses. We didn’t want them to burn too badly.)
- Remove them from the oven, drizzle them with vinegar, and serve to your salt and vinegar potato chip loving friends and family!