WEEKDAYS 1e|12c|p

Salt and Vinegar Chips

The Chew
Servings: 4
1 to 2 hr

Super easy, and super tasty!

  • Ingredients
  • step-by-step directions
Salt and Vinegar Chips
  • 2 pounds russet potatoes (thinly sliced on a mandoline)
  • 2 cups white vinegar
  • vegetable oil (for frying)
  • Kosher salt and freshly ground black pepper (to taste)
  • Hidden Valley® Three Herb Ranch (for dipping)
  • Place potatoes in a large bowl, add vinegar, cover with plastic wrap and refrigerate for 2 hours.
  • Meanwhile, add about 4-inches of vegetable oil to a high-sided pan over medium heat and bring to 365ºF.
  • Remove potatoes from vinegar and blot dry with kitchen towels. Working in batches, fry the potato slices until crispy and golden, about 3 to 5 minutes. Remove to a paper-towel lined plate and season with salt and pepper.
  • Serve alongside Hidden Valley® Three Herb Ranch and dip away!
  • Tip: Store the chips in a zip top bag for up to 1 week!
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