Vinegar Chips ( MANCHESTER )

Vinegar Chips ( MANCHESTER )

Ingredients

  • 14 oz 
purple or Russet 
potatoes, scrubbed 
and cut into 1/16-inch 
slices with a mandoline
  • 1 cup 
apple cider vinegar, 
or as needed
  • 2 tbsp 
olive oil
  • 1½ tsp 
sea salt

    Preparation

    1. Preheat oven to 400°F.
    2. In a bowl, submerge potato slices in vinegar. Soak for 15 to 30 minutes; drain and wipe out bowl. (NOTE: Soaking for 15 minutes yields a mild vinegar flavor, if you prefer a bigger acidic punch, soak for 30 minutes.)
    3. Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with oil and salt. Line 2 large baking sheets with parchment paper and lay potato slices flat, ensuring they are not overlapping.