Homemade Salt & Vinny’s A.K.A Salt & Vinegar Chips

Writing this post brings me back to a happy place. I was about 12 years old, my BFF Jenny and I were in my mom’s kitchen and her and I “premiered” in the very first only episode of “Cooking with Lauren and Jenny”. Jenny and I had a hankering for that tang you only get from a good salt & vinegar chip. So true to our way, we created a cooking show teaching the public this very sophisticated recipe.

The list of ingredients went something like this…

1 gallon of mom’s cleaning vinegar from the laundry room.

1 bag of Lays

Salt…Lots of salt.

We dumped the bag of chips onto an ungreased cookie sheet. Then poured enough vinegar to cover each chip until it was SOGGY!

Then baked them… and baked them some more… and I’m sure we baked them until they burned. The one’s that didn’t were soggy and repulsive. Needless to say our cooking show got canceled after its pilot episode.

So then a few days ago I finally let Jen in on my little secret. (Yes, we’re still great friends, in-fact she was my Maid of Honor in my wedding! I guess friends that make disgusting soggy vinegar chips together stay together! ) So anyways when I told Jenny I had a food blog she kind of joked with me and said “MAKE SALT & VINNY’S!!!!” We both laughed and moved on to discuss life’s more important things… like how we miss being roomies. The world was definitely a better place when we were roomies.

A few days later I got to thinking… “I wonder if I should try another go at the Salt & Vinnie’s?” So I googled a few things and came across this girl’s blog. She had a recipe and her pic looked good, figured I could edit it a bit and do the same.

It took me a while to figure out the baking process but after a few batches I think I may have succeeded. I will absolutely love suggestions on this one. I’m always willing to edit my recipes to make them perfect!

Makes about 100 VERY THIN chips

Ingredients:

2 Russet Baking potatoes scrubbed well

2 Cups Vinegar. I used white but did see recipes using apple cider, malt, etc.

Salt

*I used my Mandoline Slicer on 2 to get nice thin potatoes

  • If using a slicer cut potatoes in half and slice
  • Once all potatoes are sliced, place them in a high sided skillet
  • Pour in the 2 cups of vinegar- you want the potatoes covered.
  • Bring Vinegar to a rapid boil.
  • Bring heat down to medium and let simmer for about 5 minutes.
  • Turn off the heat and let potatoes soak up all that vinegar flavor for about 30-40 minutes
  • Drain the remaining liquid from the potatoes after soaking with a strainer.
  • Pre-Heat oven to 350
  • Place cookie sheet in oven to allow it to heat up a bit- about 10 mins
  • Meanwhile drizzle just a little Extra Virgin Olive oil over drained potatoes, salt a few times and lightly mix.
  • Remove hot cookie sheet carefully and place oiled potato slices onto sheet. I used my non-stick cooking sheet to line the pan.
  • Cover with foil and bake about 15 minutes
  • Remove foil and bake until chips are crisp and golden about 10-15 minutes.
  • Remove from oven and allow to cool on sheet.
  • Salt chips once more while cooling.
  • Serve & ENJOY!

If using a slicer cut potatoes in half and slice

Once all potatoes are sliced, place them in a high sided skillet. Pour in the 2 cups of vinegar- you want the potatoes covered.

Bring heat down to medium and let simmer for about 5 minutes. Turn off the heat and let potatoes soak up all that vinegar flavor for about 30-40 minutes. Drain the remaining liquid from the potatoes after soaking with a strainer.

Bring heat down to medium and let simmer for about 5 minutes. Turn off the heat and let potatoes soak up all that vinegar flavor for about 30-40 minutes. Drain the remaining liquid from the potatoes after soaking with a strainer. Pre-Heat oven to 350. Place cookie sheet in oven to allow it to heat up a bit- about 10 mins. Meanwhile drizzle just a little Extra Virgin Olive oil over drained potatoes and lightly mix. Remove hot cookie sheet carefully and place oiled potato slices onto sheet. I used my non-stick cooking sheet to line the pan. Cover with foil and bake about 15 minutes.

Remove foil and bake until chips are crisp and golden about 10-15 minutes.

Serve

ENJOY!!!

About these ads
This entry was posted in App A Teasers, Sides and tagged , . Bookmark the permalink.

17 Responses to Homemade Salt & Vinny’s A.K.A Salt & Vinegar Chips

  1. Christine says:

    Another favorite of my youngest…. So we will be trying this. Thanks for sharing!

  2. Made me miss my beastie/roomie! Looking forward to trying your friendship chips :)

  3. I love salt and vinegar chips but my boyfriend can’t stand the smell of vinegar so I don’t know if I’ll ever be able to make these while he’s around. I’ve always wanted to try making my own chips though. I need a mandoline!

  4. Hey PTHW – SO very impressed that you made these from scratch.

  5. yum! going to have to try this! thanks!

  6. alida says:

    Great idea! I must try these. Very interesting blog. Well done Ciao!

  7. Pingback: Valentine’s Day Recipe Round Up – Part Time House Wife

  8. I can’t wait to whip up a batch of these carbo-goodness on the weekend! Looks a-m-a-z-i-n-g!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s