Salt & Vinegar Potato Chips Recipe
YIELD
About 4 cups
INGREDIENTS
- 1 Tbsp. White Wine Vinegar Powder
- 2 to 3 tsp. Kosher Salt
- 1 large russet potato (6 to 8 oz.)
- Vegetable or canola oil for frying
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NOTES
These potato chips are featured in our Spice Club recipe for Eggplant Crunch-Burgers with Dijon Dill Spread. They're the "crunch" part of an awesome and easy-to-make veggie burger.
DIRECTIONS
Mix vinegar powder with salt and set aside. Use a mandolin or vegetable peeler to cut potato into very thin slices. Place slices in a large bowl and cover with cold water; stir to help separate slices. Let soak for 30 min. then drain. Set slices on paper towels and pat dry. In a fryer, deep skillet, or large pot, heat 1 to 2 inches of oil to 350 degrees. Fry potato slices in batches of about a dozen depending on size of fryer (making sure to not overcrowd slices) for 1 to 2 min. or until golden brown, turning once. Remove with a slotted spoon and transfer to paper towels to drain. While still warm, transfer chips to a large bowl. Sprinkle with a third of the seasoning mixture and toss gently to coat. Repeat 2 more times to fully season all chips. Store in an airtight container.
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