Friday, January 23, 2015

Salt and Vinegar Potato Chips by Brayden M.

Cut the potato in paper-thin slices
using a mandolin (or in this case a meat slicer).
*The recipe is dependent on the thickness of
the slices.*
 Recipe & Steps -

What you'll need -

-one medium to large spud (~200 grams)

-3/4 teaspoon of salt

-150mL of malt or                                                 cider vinegar (use                                                 water for plain                                                     salted chips)


The salt and vinegar mix should be poured into
a bowl. Put the potato slices in the bowl to soak
for approximately 10 minutes. After 10 minutes,
remove the slices and dry them off.
 Rating - **** 4/5 stars

My batch was very light tasting and lacked the taste of salt. Although my                                                batch was very                                                      crunchy.                                                  
Preheat the oven to 250°F and then put in the slices.
Parchment paper is recommended so they don't stick.
Bake for 30 mins, check periodically depending
on the thickness of the slices. Voila!

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