Ingredients and Weight:
- 2 pounds russet potatoes, scrubbed and peeled
- 1 gallon cold water
- 3 cups white vinegar
- 1/2 cup kosher salt
- 1/4 cup vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup sour cream (for dipping)
- 1/2 cup chopped chives (for garnish)
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- In a large bowl, combine the potatoes and cold water. Soak for 15 minutes.
- Drain the potatoes and pat them dry with a paper towel.
- Thinly slice the potatoes using a mandoline slicer or sharp knife.
- Fill a large pot with water and add the vinegar and salt. Bring to a boil.
- Add the potato slices to the boiling water and cook for 2 minutes, or until just tender.
- Use a slotted spoon to remove the potato slices from the boiling water and transfer them to a single layer on a paper towel-lined baking sheet.
- In a small bowl, combine the vegetable oil, garlic powder, and onion powder. Brush the mixture evenly over the potatoes.
- Bake the potato slices at 400°F for 15 minutes, or until golden brown and crispy.
- Let the potato chips cool slightly before serving. Serve with sour cream for dipping and sprinkle with chopped chives for garnish.
Nutritional Information:
Per serving (10 chips):
- Calories: 180
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 450mg
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 1g
- Protein: 3g
Dish Characteristics:
- Crispy and addictive salt and vinegar potato chips
- Thinly sliced and baked for perfect crunch
- Savory and tangy flavor with garlic and onion undertones
- Served with sour cream for a creamy contrast
User Comments:
- "These potato chips were out of this world! The perfect combination of salt and vinegar."
- "I loved the crispy texture and the addictive flavor. The sour cream was a nice touch."
- "These chips were so easy to make and so delicious. I'll definitely be making them again."
Special Precautions and Tips:
- Be careful not to overcook the potato slices, or they will become tough.
- Use a neutral-flavored vegetable oil, such as canola or sunflower oil.
- If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the potatoes. Just be careful not to cut yourself.
- Serve the potato chips warm for the best experience.
