Baked Salt and Vinegar Chips

Earlier this week, I was fortunate to work on the set of Heroes. Yes, the TV show. It was pretty fun. Met some cool peeps and saw Masi Oka. He plays Hiro Nakamura. Anyway, during the lunch break, I had myself a turkey-bacon sandwich and a bag of sea salt and vinegar chips. As I pondered over my lunch, it got me thinking. How can I make my own version of these chips at home? It was a little greasy, due to the deep-fry process. So I again I thought, what if I made these baked?

Light bulb moment!!!!

I immediately jotted down some notes in my handy dandy....notebook. (*holding up worn out black moleskine notebook with favorite pen attached*) I had some fingerling potatoes that were perfect for this. So the day came and I began slicing.

Now I don't have a mandolin slicer. I think I may have mentioned it before, so I used a vegetable peeler. Be very careful not cut yourself. I made 1/16 inch slices and let them sit in some rice wine vinegar for a couple of hours, sprinkled some salt and dry parsley over them, then baked for 10 min. I got some nice homemade crispy salt and vinegar chips. No greasy fingers here.

I'm submitting this to the BSI: Potato hosted this week by Christo aka DoggyBloggy at ChezWhat?.



Baked Salt and Vinegar Chips

8 large fingerling potatoes or 1 large potato
1 1/2 c rice wine vinegar or red wine vinegar
salt
dry parsley


Wipe clean and if you choose you may peel the potatoes. Carefully slice the potatoes into thin 1/16 or 1/8-inch strips.

Place the strips in a large bowl and pour in the vinegar. Let it rest for at least an hour, cover with plastic wrap. This can be done way in advance to let the vinegar really soak into the potato slices.

Preheat your oven to 400˚F

Arrange the slices in a single layer on an ungreased baking sheet. Sprinkle a tiny bit of salt and some dry parsley.

Bake for 8-10 min until crispy golden brown. make sure to keep an eye on them.