Salt and Vinegar Potato Chips Best Family Recipes

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Salt and Vinegar Potato Chips

"My children love salt and vinegar chips, and I had some potatoes to use, so I idea this would be a pleasing treat for them. I took my French fry recipe and transformed it slightly, even though the soaking in vinegar concept became my mother's! I desire your own family likes them as a whole lot as mine did! These are first rate for a cookout; lead them to an afternoon beforehand and wonder all people!"

Ingredients :

4 potatoes, thinly sliced
cold water to cowl
three cups white vinegar
1 cup cold water
2 cups vegetable oil for frying
salt to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H15M

Put potato slices in a massive bowl. Pour enough bloodless water over the potatoes to cowl completely. Soak potatoes, lightly agitating every 10 minutes, for half-hour; drain.
Spread potatoes slices onto paper towel; pat dry with extra paper towels.
Mix vinegar and 1 cup cold water within the huge bowl; upload potatoes. Cover bowl with plastic wrap and refrigerate for half-hour, stir lightly, and hold chilling at least half-hour more.
Heat oil in a deep-fryer or large saucepan to 375 levels F (a hundred ninety stages C).
Working in batches, use a slotted spoon to take away potato slices from vinegar combination and gently upload to the hot oil. Fry potatoes until golden brown, five to 7 minutes consistent with batch. Remove chips to a bowl coated with paper towel to empty.
Use the paper towel to raise chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to in addition dry and cool completely.

Notes :

I don't personal a deep fryer, so I convert my solid iron Dutch oven to the reason. You can use any big pot for the fryer.
The longer you soak the potatoes the more taste they'll soak up.
The nutrients facts for this recipe includes the entire amount of the vinegar. The real amount of the vinegar ate up will vary.
We have decided the dietary price of oil for frying based totally on a retention price of 10% after cooking. The precise amount will vary relying on cooking time and temperature, ingredient density, and the precise type of oil used.

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