Salt and Vinegar chips are my husband’s favorrriittteee. Kettle Brand specifically. We rarely have chips in the house unless we’re having a party / people over, but salt and vinegar chips are one of Dan’s “treats”; it’s what I buy him when I know he needs a special salty snack. So obviously it was something we had to learn to make from scratch!Best thing about these chips? They’re so easy!! All it takes are a few russet potatoes, apple cider vinegar, and kosher salt.I washed and then sliced the potatoes about 1/8 in thin with the mandoline. Next time, I’ll slice them even thinner so they’re even crispier!Then, I just brought 3 cups of vinegar, 1 cup of water, and about a teaspoon of kosher salt to a boil and added the potato slices. I let them boil for about 12-15 minutes. You want to make sure they’re cooked, but not too cooked. Otherwise you’ll be left with mushy slices.The best part of these chips? They’re so healthy! No oil, no frying, just dehydrating! A fact that my husband quickly pointed out when he stated if these taste like the Kettle brand chips, he’s making them everyday.2nd best part of these chips? The dehydrator does all of the work. I left these guys in at 125° for about 24 hours. And that was only because they weren’t done after 12 hours and then both of us weren’t going to be home for another 12, so that’s what they got. Next time, if we’re home, I’ll probably check them every couple of hours after the 12 hr mark to see when they’re done.Yumm. These had a great vinegar flavor and because they were a little thicker, they definitely had a thick ‘kettle’ like crunch. With these chips, you can’t expect the same texture as a fried or baked chip, dehydrated chips have their own texture and extra crunch. My favorites were the smaller thinner ones, so the next batch will be thinner, but these were still good. Darn good.All the vinegar, salt, and potato chip crunch without the guilt!
- 4-5 russet potatoes, washed
- 3 cups of apple cider vinegar
- 1 teaspoon + kosher salt
- 1 cup of water
- Slice the potatoes very very thin, 1/8 in thin or less with a mandoline.
- In a medium size sauce pan, bring water, vinegar, and 1 teaspoon of salt to a boil. Add the potato slices and boil for at least 12-15 minutes until potatoes are just cooked through.
- Line slices on dehydrator trays and sprinkle with more kosher salt. Set dehydrator to 125 degrees and let sit for at least 12 hours up to 24 hours.
- Store in a plastic bag or airtight container.