Salt and Vinegar Potato Chips by Brayden M.

Cut the potato in paper-thin slices
using a mandolin (or in this case a meat slicer).
*The recipe is dependent on the thickness of
the slices.*

 Recipe & Steps -

What you'll need -

-one medium to large spud (~200 grams)

                                         
-3/4 teaspoon of salt

                                         
-150mL of malt or                                                 cider vinegar (use                                                 water for plain                                                     salted chips)

             

The salt and vinegar mix should be poured into
a bowl. Put the potato slices in the bowl to soak
for approximately 10 minutes. After 10 minutes,
remove the slices and dry them off.

 Rating - **** 4/5 stars

My batch was very light tasting and lacked the taste of salt. Although my                                                batch was very                                                      crunchy.                                                  

Preheat the oven to 250°F and then put in the slices.
Parchment paper is recommended so they don't stick.
Bake for 30 mins, check periodically depending
on the thickness of the slices. Voila!