Dehydrated Vinegar Potato Chips Recipes
DEHYDRATED VINEGAR POTATO CHIPS
Dehydrated vinegar potato chips
Provided by Kristi Arnold @VeggieConverter.com
Categories Side
Time 12h10m
Number Of Ingredients 4
Steps:
- Place potatoes and liquids in a pot and boil for about 12 minutes.
- Toss in a bit of kosher salt.
- Run in the dehydrator for about 12 hours at 125F.
SALT AND VINEGAR POTATO CHIPS
My children love salt and vinegar chips, and I had some potatoes to use, so I thought this would be a nice treat for them. I took my French fry recipe and converted it slightly, though the soaking in vinegar idea was my mom's! I hope your family likes them as much as mine did! These are excellent for a cookout; make them a day ahead and surprise everybody!
Provided by Sarah Wilkens
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
- Spread potatoes slices onto paper towel; pat dry with more paper towels.
- Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
- Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.
Nutrition Facts : Calories 176.6 calories, Carbohydrate 24.8 g, Fat 7.5 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 10.9 mg, Sugar 1.1 g
DEHYDRATOR ESSENTIALS: VINEGAR & SALT VEGGIE CHIPS
In this recipe I make two different veggies, a Summer squash and some golden potato chips. They are easy/peasy to make, and a bit of fun also. Made them as snacks for tonight's movie night... Hope I made enough. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chips
Number Of Ingredients 6
Steps:
- PREP/PREPARE
- You will need a dehydrator to make this recipe and, if you have one, a mandoline to evenly slice the veggies.
- Before dipping the potato slices into the oil vinegar mixture, they must be put into boiling water for 3 - 4 minutes, or you will not like what you get. They will turn an ugly brown/black.
- Gather your ingredients (mise en place).
- Cut the squash into slices between 1/4 and 1/8 inches thick. Do the same for the potatoes, except just a bit thinner.
- Add the vinegar, oil, and salt to a bowl and whisk to combine.
- Add the squash and evenly coat.
- Remove and place on the drying racks, leave some space between each one.
- After boiling, dump the potatoes into the mixture, evenly coat and place on additional drying racks.
- Set the heat to 140f (60c), and the timer to 5 hours.
- Take out when they are nice and crispy, it might take a bit more time.
- PLATE/PRESENT
- Place in a bowl, sprinkle with a bit of salt, or other spices, and serve while still warm. Enjoy.
- Keep the faith, and keep cooking.
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