How to Make Salt and Vinegar Chips
One of the most popular flavors of chips is salt and vinegar. Instead of buying one from the store, however, you will have a much better chance of snacking on delicious and healthy potato chips if you made your own. Here is how to make salt and vinegar chips from scratch.
Making the best homemade salt and vinegar chips starts with the right potatoes. It’s easy to think that any kind of potato will do the job. However, it is best to choose a variety that is floury or starchy. It should have a dry and soft, starchy flesh. It is for this reason that many salt and vinegar chips recipes use Russet potatoes.
There are also other varieties that you can use. You can try Maris Piper, King Edwards, Desiree, and Romano potatoes. These can give you crispy chips whether you fry them or bake them.
A more important consideration is not the potatoes themselves. Slicing them into paper-thin and uniform thickness is essential in making crunchy chips. You may have the knife skills of a seasoned chef. However, there will always be potato slices that are thicker than others. These will take a much longer time to cook. You will already have burnt salt and vinegar chips while the others are still soggy.
The best way to prepare potatoes for a salt and vinegar chips recipe is by using a mandoline. This is a kitchen tool that comes with a strong and durable blade. It cuts the potato in very thin and uniform slices as you glide the potato along the mandoline’s surface. Use the gripper to hold the potato as you slice it using the mandoline. Do not hold it with your bare hand. The blade of this device is very sharp. The gripper distances your hand from the very sharp blade.
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Another key ingredient in the making of salt and vinegar crisps is, of course, the vinegar. There are no clear rules as to what kind of vinegar you can put on your chips. Everything depends on how sour you want your chips to be. If you want a strong acidic flavor, then you can use distilled white vinegar. You can also use apple cider vinegar if you want a milder acidic flavor.
The process of making salt and vinegar potato chips always involves the infusion of the vinegar into the potato slices. Most chefs soak the potato slices in vinegar for about 2 hours to impart the right vinegary taste. There are also those who soak the potato slices in vinegar for only 30 minutes. Still, there are people who sprinkle vinegar powder over the potato slices.
The duration of soaking is proportional to the strength of the vinegar taste. Hence, soaking it for only 30 minutes will give you baked salt and vinegar chips that have a milder acidic flavor. Soaking it for more than 2 hours can produce an intense vinegar taste in your chips.
The last ingredient is the salt. Most homemade salt and vinegar chips use sea salt. There are also those who prefer using ordinary table salt. The important thing to remember here is that the flavor intensity of salt can vary according to the kind of salt used. Hence, one recipe may only call for half a teaspoon of salt, while the other may require one-and-a-half teaspoon of sea salt.
There are two ways in how to make salt and vinegar chips. If you are in a hurry, then frying the chips can provide you with a delicious snack in minutes. Unfortunately, you will have to consider the kind of oil or fat for frying. It should be able to withstand a cooking temperature of at least 350 degrees Fahrenheit.
For health-conscious folks, baked salt and vinegar chips are the way to go. This can take about 15 minutes to cook the chips, however. Frying the chips can get your snack ready in 5 minutes.
Consider this very simple salt and vinegar chips recipe to get an idea of the process.
- 14 ounces of Russet potatoes, cut into 1/16-inch to 1/10-inch thin slices
- 1 cup of apple cider vinegar or ¾ cup of distilled white vinegar
- ½ teaspoon of salt or 1 and ½ teaspoon of sea salt
- 2 tablespoons of olive oil, if baking
- Enough cooking oil, if frying
- Soak the paper-thin potato slices in vinegar for about 30 minutes. Soak them up to 2 hours if you have the time. Drain and pat the potato slices dry using paper towels. It is imperative for the potato slices to be completely dry, especially if you are going to fry them.
- If you are going to bake the potato slices, toss them in olive oil and salt. Make sure to coat all of the potato slices with oil and salt. There is no need for this step if you are going to fry the chips.
- To bake the chips, heat the convection oven to 400 degrees Fahrenheit. Place the potato slices on a lightly greased baking sheet. Make sure there is adequate space between the chips. Bake the potatoes for 8 minutes before flipping them over. Continue baking for an additional 3 to 5 minutes or until you see the edges of the potatoes have turned a bit brown.
- To fry the chips, heat a cooking oil to 350 degrees Fahrenheit. Fry several potato slices at a time. Do not overcrowd the deep fryer. You can fry very thin slices for about 3 minutes. Thicker slices may need about 5 minutes to turn golden brown. Let the chips cool down before you toss them with salt.
If you want to intensify the flavor of your chips, you can combine a tablespoon of vinegar powder and half a teaspoon of salt. Toss your baked or fried potato chips in this mixture for a much better taste.
Making salt and vinegar chips is very easy. You get to control the intensity of the vinegar flavor in your chips. Best of all, you are sure that there are no artificial preservatives and other substances that may be detrimental to your health.