Vinegar Chips

Vinegary goodness – mmmm

For those of you that loved fish and chips back in the day, this will bring back memories of those vinegar chips – except these are WAY better!! Seriously – I am going to tag them as a side dish, but just between us – I just had these for dinner.

  • 4 – 5 small to medium yellow potatoes
  • 2 – 3 cups apple cider vinegar
  • extra virgin olive oil
  • Sea salt
  • pepper

1. Slice the potatoes in about 1/4 inch slices (thinner if you want them to be very crispy)

2. . In a small pot, combine the potato slices and vinegar. Use enough vinegar to cover the potatoes. Bring to a boil, then lower the heat to a simmer. Simmer covered until fork tender, about 15 minutes.  Let sit in liquid for 30 minutes. Remove potatoes from pot with slotted spoon

3. Preheat the broiler with a rack about 6 inches below the heat source. Spread the potato slices onto a cookie sheet in a single layer, sprinkle very generously with olive oil, salt and pepper.  Broil until lightly browned on top, about 15 minutes. Then turn the slices, salt again and broil until the other side is browned, about 10 minutes more. Serve warm.

I found that I like them best when they are pretty crispy but just shy of potato chip crisp. There is a glorious chewiness in the middle that goes really well with the crispy outside when you don’t quite cook them through – but the super crispy ones were awesome as well. I loved them plain (well, plain with lots of salt) but I also tried dipping them in sour cream, which was heavenly as well. The sour cream was rich and stood up to the potatoes but didn’t interfere with my profound enjoyment of the vinegar flavor. Don’t eat too many, though or the insides of your cheeks will get all puckery from the vinegar. Believe me, I know….

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