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.
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.