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December 1, 2011

DIY- Do It Yourself- Salt & Vinegar Potato Chips

This past Sunday I was inspired to make salt & vinegar potato chips from SCRATCH to munch on during the Charger game! Well the chips initially turned out just like the Chargers played....BAD! After a few bumps in the road- I was finally satisfied with my last batch, good thing because my taste testers aka my family and boyfriend were getting a little tired of my overdone, underdone and everything in between chip from the first 2 batches.  

Below is the recipe I found in the Winter/Holiday edition of Delight magazine. I can't stress enough how much I LOVE this magazine! I used 3 recipes from it alone for Thanksgiving...I will share those later but in the meantime I wish you better success on these tasty little munchies!

A few tips:
  • Instead of cutting the potatoes by hand- I used my mom's ancient "ChipShot"- she claims they don't sell them anymore but I bet you can find one online
  • While I sliced all the potatoes I let them soak in a tupperware filled with salty water. This helps removes the starch from the potatoes so the slices don't stick together

2 1/2 lbs potatoes washed and scrubbed
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons cider wine vinegar

Preheat oven to 400 degrees F. Cut potatoes into 1/4 inch slices OR use handy dandy ChipShot. Toss slices in a bowl with salt, pepper, and olive oil coating evenly. On a greased baking sheet place potatoes in a single layer about 1/4 inch apart. Bake in oven for 15 minutes. Rotate baking sheet and bake for an additional 15 minutes or until crisp and golden brown. Remove from oven and transfer to parchment paper to allow chips to rest for 5 minutes. Place in a bowl, add a pinch of salt and drizzle cider vinegar to taste. Carefully toss with hands. Serve immediately.

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