Salt and Vinegar Potatoes

In the 90s, I was an addict for salt and vinegar chips. I think the first time I ever tried them was at a Subway, a perfect compliment to a turkey breast footlong with mayo, mustard, and pickles. For some reason though, salt and vinegar chips were really hard to come by. I’m not sure if they hadn’t caught on yet where I lived, but I remember not being able to find them in grocery stores. So I took matters into my own hands. I’d take regular Frito Lay chips and dip them in vinegar. Probably not the best idea for your stomach or teeth. Also, it was nothing like what you’d find in stores. But it was all I had. Luckily, salt and vinegar chips caught on, and I’ve had no problem finding them ever since.

I was telling someone about how I used to “make” salt and vinegar chips the other day, and it got me thinking that maybe I should try to make homemade salt and vinegar chips the right way. I looked at a couple of recipes online, but I eventually got scared after learning you need to heat up oil to make them. I read one review of a recipe where they said they almost set their kitchen on fire. I am a major amateur when it comes to cooking and didn’t want to chance it. But eventually, I discovered a recipe, Crispy Salt-and-Vinegar Potatoes, on bon-appetit.com. It seemed easy enough, and they also provided a video to go along with it, which helped me visualize it.

The final product turned out great. They weren’t too vinegary, and the salt flakes really made them especially tasty. Next time, I will probably add some bacon to see how it compliments them. Also, I think I will let them cook a little longer because they didn’t get as crispy as those pictured with the recipe. But I think they’ll tide me over when I get a craving until I work up the courage to make homemade salt and vinegar chips the real way.