SALT AND VINEGAR CHIPS RECIPES

Name: Salt and Vinegar Zucchini Chips
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: 4
Ingredients: 8 ounces zucchini (thinly sliced, about 2 medium, stems removed); 2 tablespoons extra virgin olive oil (or avocado oil ); 2 tablespoons white balsamic vinegar; 2 teaspoons coarse sea salt

SALT AND VINEGAR ZUCCHINI CHIPS - SUGAR-FREE MOM

Salt and Vinegar Zucchini Chips - Sugar-Free Mom image

Provided by Brenda Bennett | Sugar-Free Mom

Total Time 735 minutes

Prep Time 15 minutes

Cook Time 720 minutes

Yield 4

Number Of Ingredients 4

Ingredients

8 ounces zucchini (thinly sliced, about 2 medium, stems removed)
2 tablespoons extra virgin olive oil (or avocado oil )
2 tablespoons white balsamic vinegar
2 teaspoons coarse sea salt

Steps:

Use a mandolin or slice zucchini as thin as possible.
In a small bowl whisk olive oil and vinegar together.
Place zucchini in a large bowl and toss with oil and vinegar.
Add zucchini in even layers to dehydrator then sprinkle with coarse sea salt.
Dehydrator method
Oven method
Air Fryer Method

Nutrition Facts : ServingSize 1 serving, Calories 79 kcal, CarbohydrateContent 3 g, ProteinContent 1 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 1169 mg, FiberContent 1 g, SugarContent 3 g, UnsaturatedFatContent 6 g

SALT AND VINEGAR WINGS RECIPE | FOOD NETWORK KITCHEN ...

Salt and Vinegar Wings Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories appetizer

Total Time 3 hours 25 minutes

Cook Time 1 hours 25 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 cups distilled white vinegar
Kosher salt and freshly ground pepper
4 to 4 1/2 pounds split chicken wings
Vegetable oil, for frying
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
Assorted sauces, for dipping

Steps:

Whisk the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon pepper in a medium bowl until the salt is mostly dissolved. Pour the liquid over the wings in a large nonreactive bowl or baking dish and submerge the wings. Refrigerate, stirring occasionally so that all the wings are coated, 2 hours.
Drain the wings. Pat dry and let come to room temperature. Preheat the oven to 200 degrees F.
Set a rack on a baking sheet. Fill a large heavy pot halfway with vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 375 degrees F.
Whisk the flour, cornstarch, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Whisk in 2 cups very cold water to form a light batter. Add the wings to the batter and stir to coat. Lift out the wings one at a time, letting the excess drip back into the bowl.
Working in batches, fry the wings: Using tongs, lower the wings into the hot oil and hold for a couple of seconds before letting go to seal the coating. Fry until golden and crisp, 8 to 9 minutes. Remove to the prepared baking sheet, sprinkle with salt and keep warm in the oven while you continue. Serve with assorted sauces.

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Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.
From allrecipes.com
Reviews 4.1
Total Time 45 minutes
Category Seafood, Fish
Calories 782.3 calories per serving

Fry the potatoes again for 1 to 2 minutes for added crispness.

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CLASSIC FISH & CHIPS RECIPE | BBC GOOD FOOD

Skip the takeaway, and spend a little effort perfecting fish & chips at home – you'll be rewarded with crisp, deeply golden fish and moreish chips
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner
Calories 897 calories per serving

Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

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CLASSIC FISH & CHIPS RECIPE | BBC GOOD FOOD

Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES

Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and slice the potatoes into chips.
3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

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This is great served alongside a couple of other small plates for people to dip into.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 480 calories per serving

1. Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
2. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
3. For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
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There's no need to set up a deep fryer to make great potato chips — the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.
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If you want to be a little more daring, don't limit yourself to salt and pepper — you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) — really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.

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Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.
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Reviews 4.2
Total Time 9 hours 10 minutes
Category main-dish
Cuisine european

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