Salt and Vinegar Kettle Potato Chips
- 1 Yukon Gold or Russet Potato*
- 1/2 Cup of "Sub Oil Dressing" (Oil, Red Wine Vinegar and Italian Seasonings)
- Sea Salt, to taste
- Extra Red Wine Vinegar
Preheat your oven to 375 degrees. Line a cooking tray with tin foil for easy clean up. Sprinkle a thin layer of sea salt on the tin foil. No need to coat with oil.
Wash and peel your potato with a vegetable peeler. Be careful! This is a great way to lose skin on your fingers. Use the vegetable peeler to make very thin slices. Try to keep every slice the same width.
Now take your potato slices and press between paper towels to absorb excess moisture.
Put them in a medium mixing bowl and pour the Sub Oil mixture on them. Add additional red wine vinegar to the mixture, depending on your tastes. Let this mixture sit for 15-20 minutes for the best flavor. The potatoes may start to turn brown, but don't worry - they'll turn brown anyways after they cook!
After 20 minutes, cover the baking sheet with a layer of the potato slices. Remember, you don't need to put additional oil on the tray, a thin layer of salt will suffice. Try not to let any of the slices touch, ensuring a thin layer. For every potato that you cook, you'll have to cook two batches.
Now place the tray in your preheated oven and set the timer for 5 minutes. Depending upon the amount of oil used and the potato slice thickness, the cooking time may vary. Therefore, it is crucial that you watch the entire cooking process to ensure your chips don't burn. Once they turn a nice golden brown, they are down cooking!
Carefully remove the tray and put the first batch of chips onto a plate lined with paper towels. Place another layer of paper towels on top to help absorb the grease.