BEST SALT AND VINEGAR CHIPS RECIPES

Steps:

• Preheat oven to 400°F.
• Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

Steps:

• Slice the PotatoThe problem with slicing the potato for making chips is adjusting the thickness. Cutting it using a knife will likely result in too thick chips, and we’re not making French fries. So, unless your knife skills are to speak of, I recommend getting a mandoline. If you already have one, you’re one of the lucky ones.Mandolines usually have three settings; you can try all of them till you find your preferred thickness. Some people prefer extra thin chips, so they’d be crispy. Personally, I like the medium setting, when there’s some softness towards the middle of the chip, rather than all-the-way crispiness.
• Submerge the ChipsTo create the vinegar taste, you’ll submerge the chips in some vinegar for a while. The first thing you should do is grab a large bowl, place the potato chips in it, and pour vinegar over it. Make sure that the vinegar covers all the chips.Leave the potato chips soaked for 30 minutes. Afterward, drain them and pat them till they’re dry.
• Prepare the DressingFor the flavour dressing, grab a large bowl to prepare the powders. I’d choose a bowl with a lid because it’d make it easier for me to shake. That way, the coating is also easier.In the bowl, combine some salt and vinegar powder and leave it aside for now. Some people like to add some paprika for a spicy taste, but I don’t want anything to mask the vinegar’s taste.
• Fry the ChipsFor frying the chips, you’ll need a deep saucepan, so the chips are thoroughly fried. If you have a fryer, you won’t face this issue. On the other hand, if you don’t, avoid frying the chips in a shallow container. They’ll come out unequally fried.Prepare a cookie sheet and leave it aside for now. You may put a cooling rack over it if you want. Afterward, heat the oil to 350 F. Make sure to dry the potato slices completely before placing them in the oil.When the oil is hot enough, drop the chips and leave them to fry until the colour turns to a golden brown. Try to avoid overcrowding the fryer, so every patch gets fried evenly. The chips should take 3–5 minutes to fry, but the time may vary according to the thickness you choose and the amount.After the chips are fried, remove them from the fryer and put them on the cookie sheet or cooling rack. Leave them to cool so they crisp well enough before sprinkling the salt and vinegar powder.