Malt Vinegar Chips

Why buy malt vinegar chips when you can make some at home?!

This recipe puts a spin on the classic salt & vinegar potato chip flavor and uses our Flower City Flavor Company Bourbon Barrel Malt Vinegar to pack an extra delicious punch.

Aged in barrels from our friends at Iron Smoke Distillery, this malt vinegar is unlike any other available out in the market today!

The vinegar flavor is enhanced even more with the Sour Cream & Chive Dip, which also includes the Bourbon Barrel Malt Vinegar.

Not a lot of ingredients are required, but the end result is fantastic – super thin, salty, crunchy chips, paired with a cool dip that will have you going back for more and more.

Ingredients:

Malt Vinegar Chips:

2 medium Russet potatoes, washed and scrubbed
2 cups canola oil
Salt

Sour Cream & Chive Dip:

¼ cup nonfat Greek yogurt
½ cup sour cream
½ tsp Bourbon Barrel Malt Vinegar
1.5 tsp fresh chives, finely minced
Salt and pepper

Malt Vinegar Chips Recipe Instructions

Make the dip by mixing in a bowl: Greek yogurt, sour cream, malt vinegar, chives, and salt and pepper to taste. Cover and chill in the refrigerator until ready to serve.
Slice the potatoes into thin slices using a mandoline or food processor (the potato slices should be translucent).
Soak the potato slices in a large bowl of cold water for 30 minutes.

4. Dry the potatoes well.

5. Heat two cups of canola oil in a cast iron pan or dutch oven on medium heat.

6. Cooking in batches, fry the potato slices for 6-7 minutes per batch, flipping the slices over halfway through.

7. After each batch finishes frying, drain the chips on a paper towel and sprinkle with salt to taste.

8. Serve the chips at room temperature with the cool dipping sauce.

Malt Vinegar Chips

This malt vinegar chips recipe puts a spin on the classic salt & vinegar potato chip flavor by using our Bourbon Barrel Malt Vinegar.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Total Time 2

Course Appetizer, Snack

Cuisine American

Servings 4 servings

Calories 390 kcal

Equipment

Mandoline
Cast Iron Skillet
Large Bowl (For Mixing)
Large Bowl (For Soaking)

Ingredients

2 Russet potatoes washed and scrubbed
1/4 cup Greek Yogurt non-fat
1/4 cup sour cream
1/2 tsp malt vinegar
1 1/2 tsp fresh chives finely minced
1 dash salt and pepper

Instructions

Make the dip by mixing in a bowl: Greek yogurt, sour cream, malt vinegar, chives, and salt and pepper to taste. Cover and chill in the refrigerator until ready to serve.
Slice the potatoes into thin slices using a mandoline or food processor (the potato slices should be translucent).
Soak the potato slices in a large bowl of cold water for 30 minutes.
Dry the potatoes well.
Heat two cups of canola oil in a cast iron pan or dutch oven on medium heat.
Cooking in batches, fry the potato slices for 6-7 minutes per batch, flipping the slices over halfway through.
After each batch finishes frying, drain the chips on a paper towel and sprinkle with salt to taste.
Serve the chips at room temperature with the cool dipping sauce.