I can devour salt and vinegar potato chips, especially the thick cut ones with a liberal sprinkling of that salty vinegary seasonings coating the crisp chips. It is ridiculous, I can't buy the things because I have no self control around them. But I found a way around this problem, (not around the lack of self control) but a way around the fried version and around having to buy a giant bag. Just make your own. These crisps are boiled in vinegar so they are tangy all the way through, you salt use as much salt as you want and even spruce them up with a variety of other spices. This original recipe call for grilling the potatoes, which I think would add an amazing smoky flavor and really nice looking grill marks. I was even planning to grill these ones at my backyards first barbecue of the season but then I avoided the tedious flipping process and threw them in the oven. They came out crispy, salty and delightfully vinegary. I think I will be sneaking vinegar from the pickling supplies so that I can eat these all summer long.Salt and Vinegar Potato Crisps adapted from Heidi Swanson
2 cups white vinegar
2 pound of potatoes, sliced into 1/4-inch slices (use a mandolin)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground pepper
1. Preheat oven to 400 degrees fahrenheit.
2. Pour the vinegar into a medium saucepan, add the potatoes, adjusting as needed to that the vinegar covers them completely.
3. Bring to a boil, then reduce the heat and simmer for about 5 minutes or until the potaotes are just fork tender. (You want them to hold their shape, so they don't fall about when you move them around later.)
4. Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with with the olive oil, salt and pepper.
5. Spread the potatoes out in a single layer on a baking sheet and bake for about 30 minutes, flipping once. Keep an eye on them, they can burn quickly.
6. When crispy sprinkle with a pinch of salt and serve immediately.