1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
2 cups white vinegar
Extra virgin olive oil
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. 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.
What I did differently from the recipe:
I just used regular potatoes.
What I'll do differently next time:
I think I'd use a little less vinegar - I didn't really need that much and the flavor was just a tad overwhelming at first.
Thumbs up! I love making homemade chips but I never even thought to make salt and vinegar - one of my favorites. I'll be making these again for sure!