Daily Recipe :: Homemade Sea Salt & Vinegar Chips
Summer is for backyard BBQs, living in your swimsuit and using every available opportunity to get yourself into a body of water (at least in Texas, where we go months on end in stifling heat.) We love spending love evenings with friends over good food, especially when you can take an unhealthy classic and turn it into something a little less greasy, less processed and less stomach-ache inducing.
Take, for example, the potato chip. We have all been the person that ends up with greasy hands and so much sodium you can feel your fingers swell on the spot. There’s a way to get your fix without feeling like you just ate a salt lick. We found this recipe for homemade sea salt and vinegar chips at Oh She Glows, a great blog to reference when you’re in need of a healthy vegetarian dish. She also inspires her readers with her active and healthy lifestyle. You get to read up on her running and workout plan while simultaneously learning how to make healthy food, it’s inspirational (to say the least.)
We have our Green Gate Farms potatoes on sale this week, which are perfect for these homemade chips. They’re great to make as a mid-afternoon snack, or if you feel so inclined, you can grill them on the BBQ.
Sea Salt & Vinegar Chips
From: Oh She Glows
- Approximately 4 cups white vinegar
- 4-5 medium potatoes, sliced into 1/4 inch rounds
- 1-1.5 tsp coarse sea salt
- Very small sprinkle of freshly ground black pepper
- 2 tsp extra virgin olive oil
Wash and slice up the potatoes into 1/4 inch rounds. Place in a medium-sized pot. Pour vinegar into pot until all the potatoes are covered by the vinegar. Bring to a boil and then reduce to a medium heat for 5 minutes. Remove from heat and let sit in pot for 30 minutes. After 30 minutes, take a greased baking sheet and lay the potato rounds flat on the sheet. Drizzle oil and mix with hands. Sprinkle salt and pepper on top. Bake for 30-35 minutes at 425 F. After 30 minutes of baking, flip carefully. Drizzle oil and sprinkle more salt. Bake for another 10-15 minutes, watching carefully not to burn the potatoes. Serve with ketchup and more sea salt if preferred.