Between marathon training & a busy schedule, I haven’t had a lot of time lately for culinary adventures. That’s a shame, since I love to play in my still-new-to-me kitchen.
My friend Becca posted earlier this week about the salt & vinegar sweet potato chips she’d just made, and they sounded amazing. Today I whipped out my trusty mandoline (many thanks to my derby wife Sloane Gunman for this much-used present) & experimented with my own chips, using both sweet & russet.
The result: crunchy little explosions of flavor that disappeared in a matter of minutes. I’m glad I took a quick pic or two before we devoured them all.
Less rambling, more how-to…
Baked Potato Chips with Sea Salt and Vinegar
Thinly sliced potatoes
Vinegar (I used golden balsamic vinegar, but I plan to try malt vinegar next time)
That’s it. Super simple ingredients, right? The technique is really simple, too.
Preheat oven to 375F & spray a cookie sheet with cooking spray (I used olive oil).
Place your thinly sliced potatoes (I use my mandoline on the 1/8″ setting) in a bowl of cold water and soak them for 20-30 minutes, stirring them about halfway through. Soaking will remove some of the starch so that the slices don’t stick to the pan – they’ll cook more evenly & get crispier.
Drain & rinse potatoes, then add vinegar to the bowl. (used about 1/4 cup of vinegar per bowl.) Let marinate for 10 minutes, stirring halfway through to evenly coat the slices.
Drain again, then arrange potatoes in a single layer on the cookie sheet & mist the tops lightly with the cooking spray.
Place in oven for 10 minutes, flip & cook for another 10-15 minutes or until crispy. You may need to flip them again to ensure even cooking.
Remove from oven & season with sea salt while they’re still hot. Let cool & serve.
That’s it! Try them & let me know what you think. I’m planning on making a sweet’n’spicy version with cinnamon & cayenne next time!