Description
These baked salt and vinegar chips are made with potatoes, vinegar, salt and pepper and baked to perfection.
Ingredients
Scale
- 5 large Russet potatoes
- 2 (32 oz) bottles of white distilled vinegar or apple cider vinegar
- Salt, as needed
Instructions
- Start by peeling the potatoes and slicing into VERY thin slices, about 1/8 inch using a very sharp knife or mandoline.
- In a large bowl, pour the vinegar in with the chips until they are all submerged. Let them sit for 2 hours.
- Preheat the oven to 350 F.
- Drain the chips and mix in the salt as needed. I used about 1 teaspoon, but you can use more.
- Grease the baking sheet and arrange the chips on it. You may use multiple baking sheets, as long as they are in an even layer.
- Bake for 30-40 minutes. Add more salt if needed.
Notes
- Make sure to cut the potatoes into very thin slices because then the chips will be crispier.
- If you happen to cut them into thicker pieces, you might need to put them in longer.
- As you bake and the thinner pieces are ready, take them out and put the thicket pieces back in until they reach the point you want.
- Prep Time: 2 Hours
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 167.8
- Sugar: 3.0 g
- Sodium: 4,189.6 mg
- Fat: 6.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 28.1 g
- Fiber: 3.8 g
- Protein: 4.4 g
- Cholesterol: 0.0 mg
