I recently found a recipe on Pinterest that I decided to try out this morning. Homemade salt and vinegar chips. Vinegar, to me, is the perfect addition to any food. I will eat balsamic vinegar in mac and cheese, on pizza, rice, crackers, you name it. I feel pretty confident that my body is composed of 60% vinegar instead of water.
These chips were DELICIOUS and disappeared within about 5 minutes (glad nobody was home to witness that). I didn’t have fingerling potatoes, but yukon gold potatoes worked perfectly. Give them a try, you won’t be sorry!
Salt and Vinegar Broiled Fingerling Potatoes
Adapted from Martha Stewart Living, June, 2009
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white vinegar
Extra virgin olive oil
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.