Salt and Vinegar Potato Chips Recipe - Allrecipes.com
Salt and Vinegar Potato Chips Recipe
  • READY IN hrs

Salt and Vinegar Potato Chips

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. 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.
  2. Spread potatoes slices onto paper towel; pat dry with more paper towels.
  3. 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.
  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  5. 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.
  6. 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.
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Footnotes

  • Cook's Note:
  • I don't own a deep fryer, so I convert my cast-iron Dutch oven to the purpose. You can use any large pot for the fryer.
  • Try adding different spices: seasoned salt, dill, and vinegar. The possibilities are virtually endless.
  • The longer you soak the potatoes the more flavor they will absorb.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Feb 22, 2014

5 Stars for flavor but 1 Star for instructions / method. My concern is step 5 - "Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil." WARNING! This is darned right dangerous! Putting wet anything into hot oil can cause FIRE and splatter burns. Please, if you make this recipe, pat the potatoes dry or spin them in a salad spinner to dry them before adding to the hot oil. This has you first soaking the potatoes in cold water to remove the starch, which is great and then patting them dry - I don't know why because you then place them in a vinegar / water bath to soak again. The recipe does not have you drying the potatoes before frying. All that said, these did have a good flavor - the thinner the potato slices the better the chips. I used my food processor slicing attachment, if you don't put any pressure on the potato to force it down the slicing blade will cut paper thin potato slices in no time at all.

 
Oct 13, 2014

I think it all makes perfect sense and I can't wait to try it!!!!

 

2 Ratings

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.5 g
  • 11%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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