Last night we had a very simple dinner. A bacon chicken sandwich for the boy and a hummus and veggie sandwich for myself. The star was these homemade salt & vinegar chips. I'm a total sucker for salt & vinegar chips, though I almost never buy them. Seriously, I will eat them until my tongue goes raw. Gross I know, but it's the truth. So, when I came across these, I had to give them a try. And they are good my friends, very good. I think part of me is still partial to good old Lays salt & vinegar chips, but I do feel better about eating these. No preservative weirdness, no frying oils, just a few simple ingredients. Plus, because you have to do more work than open a bag, you will probably eat less of them. Or at least this was true for me. Especially if you don't have a mandolin like myself. ;)

Ingredients:
Yeild: for us, about 3 servings
Adapted from Martha Stewart and Simply Recipes


3 large russet potatoes, sliced 1/32 inch thick using a mandolin
2 1/2 cups white vinegar
non-stick cooking spray
sea salt
cracked black pepper


Method:

1. Place potato slices into a pot and over with white vinegar.  Bring to a boil then reduce heat to medium and cook for 5 minutes.  Cover and remove from heat and allow to sit for 30 minutes.
2. Meanwhile, preheat oven to 450ºF.  Grease 2 baking sheets with non-stick cooking spray.
3. Drain potato slices and pat dry with paper towels.  Arrange half of the potato slices on the baking sheets.  Spray again with non-stick cooking spray and sprinkle each slices with a sea salt.  Bake for 8 to 10 minutes until chips are golden and crisp. Note: key word, crisp. Trust me, soggy salt & vinegar chips are gross.  
4. Allow chips to cool on a paper towel.  Repeat with second half of potato slices.  
5. Enjoy!!