Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sea salt and vinegar potato chips. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Homemade salt and vinegar potato chips are simple and delicious. We developed this recipe out of request from our original homemade potato chip recipe. Make your own salt-and-vinegar potato chips using the DIY recipe and just a handful of ingredients.
Sea salt and vinegar potato chips is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Sea salt and vinegar potato chips is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook sea salt and vinegar potato chips using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sea salt and vinegar potato chips:
- Get 1 large potato (Yukon gold, or any all purpose potato)
- Get 3 teaspoons black pepper
- Make ready 3 teaspoons ground sea salt
- Prepare 2 cups distilled white vinegar
With these Baked Sea Salt and Vinegar Sweet I am always in a snacky mood these days, and I am always on the look out for a simple and delicious snack. These Salt and Vinegar Sweet Potato. Sea Salt and Vinegar Zucchini Chips. Light, crisp, and just as good as their junk-food counterparts, these veggie chips are a revelation.
Instructions to make Sea salt and vinegar potato chips:
- Thinly slice one large potato into 1/2 cm slices.
- Soak the sliced potatoes in 2 cups of vinegar for 10 minutes.
- Drain the potatoes, and rub in the black pepper and sea salt.
- Spread onto a baking tray and bake in a preheated oven at 190 degrees celsius for 35 minutes.
Malt vinegar is made from fermented ale and is mildly sweet. Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with oil and salt. Is it presumptuous to call a chip a harmonic convergence of flavor?
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