HOMEMADE SALT AND VINEGAR CHIPS RECIPE | VALERIE BERTINELLI | FOOD …
|1 pound russet potatoes, scrubbed clean|
|14 ounces distilled white vinegar|
|1 1/2 tablespoons kosher salt|
|1 1/2 tablespoons malt vinegar powder|
|Vegetable oil for frying|
- Using a mandolin, carefully cut the potatoes into 1/16-inch-thick slices. They should be thin enough to see through. Add the potato slices to a bowl and cover them with the distilled vinegar. Cover the bowl and let sit at room temperature for 30 to 45 minutes.
- Fill a large Dutch oven with 2-inches of vegetable oil and heat to 350 degrees F and attach a deep fat fry thermometer. Line a rimmed baking sheet with paper towels.
- Add the kosher salt and malt vinegar powder to a small bowl and mix. Set the mixture aside.
- Remove the potato slices from the vinegar and dry completely. This can be done by arranging the potato slices on clean kitchen towels or paper towels in an even layer, making sure not to overlap them.
- Add the dry potato slices to the hot oil in batches, making sure not to overcrowd the fryer. Fry until golden brown, stirring occasionally, about 1 minute and 30 seconds. Remove the chips with a slotted spoon and drain on the prepared baking sheet. Season liberally with the salt/malt vinegar powder mixture and give them a gentle toss to coat all the chips in the seasoning.
- Continue frying the rest of the potato slices, making sure that the oil returns to 350 degrees F before adding another batch. Be sure to season each additional batch. Chips can be stored in an airtight container for 3 to 5 days.
SALT & VINEGAR SEASONING RECIPE | BBC GOOD FOOD
This classic, simple seasoning goes well with crisps, chips and a whole host of dishes. We’ve used malt vinegar for an authentic ‘chip shop’ flavour
Provided by: Barney Desmazery
Total time: 5 minutes
Prep time: 5 minutes
|6 tbsp fine sea salt|
|3 tbsp vinegar (we used malt)|
|1 tbsp cornflour|
- Put all the ingredients into a small bowl and use a wooden spoon to mix into a paste. Scrape the paste onto a baking tray and leave it uncovered at room temperature for 24 hrs until hardened. Use a fork to break up the hardened mix into a coarse powder. Will keep in an airtight container for up to two months.
HOMEMADE SALT AND VINEGAR POTATO CHIPS | ZEST FOR COOKING
Provided by: pamflo
Yield: 4-6 servings
|3 large russet potatoes (very thinly sliced)|
|Cold water and ice, to soak potatoes|
|4 cups vegetable oil or peanut oil, for frying|
|1-2 tablespoons powdered vinegar|
|Kosher or sea salt, to taste|
- Slice the potatoes about 1/8 of an inch thick. Using a mandolin to slice the potatoes is best, but be sure to use the safety device provided to protect your fingers. Place the potato slices in a large bowl and cover with cold water and ice cubes. Let the potatoes sit for at least 30 minutes or up to 2 hours. Drain and rinse the potatoes and pat dry really well with a dish towel or paper towel. You can spin them in a salad spinner to get them as dry as you can. Line a roasting tray with paper towel and place a cooling tray over the paper towel.
- Fill a heavy duty sauce pan or Dutch oven with about 1 1/2 inches of oil and attach the deep fry thermometer. Heat the oil over a medium-high flame, until the thermometer reaches 300 degrees Fahrenheit.
- Working in batches carefully add the potatoes slices to the pot, making sure to return the heat to 300 degrees between each batch. Using a heat-proof spatula carefully turn the potatoes to cook them evenly. Cook them until golden brown and crispy, about 6-8 minutes per batch. Remove the chips from the hot oil with tongs or a spatula and place on the tray to cool or a plate lined with paper towel. Make sure to sprinkle on the powered vinegar and salt while the potato chips are still warm. The potatoes can be fried up to 4-6 hours ahead of time and kept at room temperature.