You're just a few ingredients away from tangy homemade potato chips! This mixture of vinegar powder and salt works great on popcorn and roasted veggies, too, for that classic salt & vinegar pop.


YIELD
About 4 cups

INGREDIENTS

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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.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65

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