SALT VINEGAR CHIPS RECIPES
AIR FRYER SALT AND VINEGAR FRIES FOR ONE RECIPE | ALLRECIPES
When you're home alone and don't want to run to the store or grab takeout, you can still have crispy fries with that salt and vinegar kick. You can double this recipe if you're in the mood for more.
Provided by Buckwheat Queen
Categories Potato Side Dishes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 serving
Number Of Ingredients 4
Steps:
- Peel potato and cut lengthwise into 1/2-inch sticks. Rinse potato sticks under cold running water for a few seconds. Transfer to a large bowl. Add vinegar and just enough water to cover the potatoes. Let soak for 30 minutes.
- Preheat the air fryer to 320 degrees F (160 degrees C).
- Drain and pat the potatoes dry. Toss with oil, salt, and pepper in a bowl and transfer to the air fryer basket.
- Cook in the preheated air fryer until soft but not browned, about 16 minutes. Shake the basket and raise the temperature to 355 degrees F (180 degrees C). Air fry for 6 minutes, shake, and check for doneness. Cook until outsides of fries are crispy and browned, about 6 minutes more. Taste and adjust salt before serving.
Nutrition Facts : Calories 150.2 calories, CarbohydrateContent 33.1 g, FatContent 0.2 g, FiberContent 2.9 g, ProteinContent 3.8 g, SodiumContent 166.1 mg
KALE CHIPS RECIPE | ALLRECIPES
Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
Provided by Theresa Peters
Categories Kids' Healthy Snacks
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
- Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Nutrition Facts : Calories 174.4 calories, CarbohydrateContent 22.5 g, FatContent 8.3 g, FiberContent 4.5 g, ProteinContent 7.4 g, SaturatedFatContent 1.1 g, SodiumContent 256.7 mg
More about "salt vinegar chips recipes"
SALT & VINEGAR SHEET-PAN CHICKEN & BRUSSELS SPROUTS RECIPE ...
A strong vinegar, like malt or sherry, gives this baked chicken recipe a pucker factor reminiscent of salt-and-vinegar chips. Everything cooks on one pan, making this chicken sheet-pan dinner perfect for weeknights when you want big results for little effort (so, pretty much every weeknight!).
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Baked Chicken Breast Recipes
Calories 386.6 calories per serving
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Baked Chicken Breast Recipes
Calories 386.6 calories per serving
- Drizzle the vinegar mixture over the chicken and vegetables and roast for 5 minutes more. Transfer the chicken to a serving platter and stir the vegetables on the pan. Serve the vegetables with the chicken.
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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
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and slice the potatoes into chips.
- 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.
- 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.
- Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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CHEAT'S FISH & CHIPS | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 555 calories per serving
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 555 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub the potatoes, chop lengthways into 2cm wedges, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then arrange in a single layer on your largest roasting tray. Roast for 40 minutes, or until golden and cooked through, shaking halfway.
- Meanwhile, roughly chop the bacon and place in a food processor, tear in the bread, add 1 tablespoon of oil and blitz into fine crumbs, then spread across a plate. Spread the flour across a second plate, and beat the egg on another.
- One by one, turn the fish in the flour, then the egg, letting any excess drip off, and finally turn in the bacon crumb. Line up on a non-stick baking tray and roast for 15 minutes, or until golden.
- Cook the peas in a pan of boiling salted water, then drain and mash well.
- Pick the mint leaves into a pestle and mortar, pound into a paste, then muddle in 1 tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection. Serve the fish and chips with the peas, dolloped with the mint sauce.
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TRADITIONAL BRITISH FISH AND CHIPS RECIPE | FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.2
Total Time 9 hours 10 minutes
Category main-dish
Cuisine european
From foodnetwork.com
Reviews 4.2
Total Time 9 hours 10 minutes
Category main-dish
Cuisine european
- Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.
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BEST EVER OVEN CHIPS RECIPE | BBC GOOD FOOD
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Supper
Calories 409 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Supper
Calories 409 calories per serving
- Carefully remove the pan from the oven – the oil should be shimmering – and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.
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BEST EVER OVEN CHIPS RECIPE | BBC GOOD FOOD
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Supper
Calories 409 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Side dish, Snack, Supper
Calories 409 calories per serving
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