Salt & Vinegar Potato Chips

Do you prefer salty or sweet? It depends on what kind of mood I'm in, but I'll normally choose salty. And for gosh sakes, please don't mix salty and sweet together! It really has to be one or the other for me.  In my opinion there should be no such thing as a sweet and sour pickle. This combo just shouldn't exist. That's obviously just my opinion and I'm sure many of you are throwing eggs at the screen right now, but there's just something about some flavor combos that make me shudder.

Now, salt and vinegar - that's a whole different animal. I can't get enough of it. I crave it. . . particularly salt & vinegar potato chips. If you don't like salt & vinegar, you must have just clicked through because you like me. It's okay, throw more eggs. Just hear me out. Even if you don't like salt & vinegar, stick around, because using this recipe, you can still just make good ole' plain salted potato chips with natural ingredients - not all that extra stuff that manufacturers stick into the chips at the store. It's sad sometimes when you can't even pronounce half of the ingredients on the back of the bag. Scary.

So, did you know that making your own potato chips isn't very difficult? In fact, it's super easy and they taste INCREDIBLE. I'm going to let you in on one more secret. I made these in the MICROWAVE. Yep, that's right.

My husband was amazed. He just kept saying, "You really made these? And in the microwave?" Crazy, right? I also wanted you to know that you don't necessarily need a mandolin or a fancy slicing attachment for your food processor to make these. Nope. I went the traditional route and just sliced my potatoes with a good ole' fashioned knife.

The one special item I did use was a ridged baking dish so the juices in the potatoes had somewhere to go. I have heard of folks just making these on a plate, but I have to say that the ridged dish worked very well. I sprayed some nonstick cooking spray on the dish, washed, peeled and thinly sliced my potato, sprayed some of the cooking spray on my hands and coated the potato slices as I laid them in the dish. Be careful not to overlap the slices. You'll end up with a big clump of stuck together potato slices. They'll end up looking kind of like a wind chime you could hang outside on your deck.

I put my dish in the microwave and cooked the chips for 8 minutes. Depending on the size and wattage of your microwave you may need to adjust the time. I just kept checking on them as they cooked. You'll know they're done when they begin to brown. If you don't allow them to brown, you'll end up with a soggy chip, rather than a crunchy one.

When my chips were ready, I pulled them out, spritzed them with vinegar (yep, that's a spray bottle) and then salted them.

And believe it or not, that's it. Pretty stinkin' easy, right? They were crunchy and oh so good. If you don't want the vinegar, omit it. They'll still taste GREAT!

So, if today's a day you're feeling salty, you just have to try these chips. You will be amazed at how easy they are to make and beside yourself once you pop one into your mouth. Go ahead, next time you're at the grocery store, buy that 10 pound bag of potatoes. And if you're going "all in," you may want to think about investing in a mandolin to make things go a bit quicker. After tasting these chips, it's definitely on my wish list! Because after you finish your first batch, you're going to want more. Lots more. Just sayin'.

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Salt & Vinegar Potato Chips

Homemade potato chips from microwave to plate in under 10 minutes using only 3 ingredients!

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Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Servings: 6

Calories: 168kcal

Author: Sara

adjust servings: 6

Ingredients

• ▢ Potato (thinly sliced)
• ▢ Vinegar in a small spritzer or spray bottle
• ▢ Sea salt (to taste)

Instructions

• Spray a plate or ridged baking dish with non-stick cooking spray.
• Spray your hands with non-stick cooking spray and coat each slice as you arrange them on the plate or dish, being careful not to overlap them.
• Put the slices in the microwave for about 8-10 minutes (more or less depending on the size and wattage of your microwave oven).
• When they start to brown, pull the dish out of the microwave and place on heat resistant surface.
• Spritz some of the vinegar on the chips and sprinkle on the salt.
• Flip the chips and repeat on the other side.

Notes

1. Achieve Thin and Even Slices: For the crispiest results, aim to slice the potatoes as thinly and uniformly as possible. Using a mandoline slicer or a sharp knife can help you achieve consistent thickness throughout, ensuring that the chips cook evenly and become uniformly crispy.
2. Monitor Microwaving Carefully: Keep a close eye on the chips while they're in the microwave, as cooking times can vary depending on the thickness of the slices and the wattage of your microwave oven. Check the chips periodically, and adjust the cooking time as needed to prevent them from overcooking or burning. You want them to turn golden brown and crisp around the edges without becoming too dark.
3. Control Flavor Intensity: Experiment with the amount of vinegar and salt to achieve your desired flavor profile. Start by lightly spritzing the chips with vinegar and sprinkling them with salt, then taste and adjust according to your preference. Some may prefer a stronger vinegar tang, while others may prefer a more subtle flavor. Adjusting the seasoning allows you to tailor the chips to your taste preferences for the perfect balance of tanginess and saltiness.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Sodium: 166mg | Sugar: 1g

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