Homemade Salt & Vinegar Chips Recipe - Laura Vitale - Laura in the Kitchen Episode 910

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while still providing acidity.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a neutral flavor and is often more affordable.

Slice potatoes thinly using a mandolin or by hand.

Soak sliced potatoes in cold water for a couple of hours, changing the water three times to remove excess starch.

Heat vegetable oil in a deep pot to between 375°F to 380°F.

Place the soaked and drained potato slices on a clean kitchen towel in a single layer to dry.

Roll the potato slices in the towel and squeeze to absorb excess water for about a minute.

Use a spider or spatula to carefully lower the dried potato slices into the hot oil, filling the pan less than halfway with oil.

Fry the potato slices for a couple of minutes, tossing them around to ensure even cooking and coloring.

Prepare a plate with paper towels to drain excess oil from the fried chips.

Once all potatoes are fried, toss them with vinegar powder to taste, starting with a little and adjusting as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary