Salt & Vinegar Potato Chips

Welcome to Day 6 of Grill Week! If you missed them, here are the links to the other Grill Week recipes we've released so far:


Rosemary Chicken Kabobs
Bite-Size Burgers
Vegetarian Fajitas
Banana Boats
Garbage Plates

For some strange reason, I vividly remember the first time I was introduced to Salt & Vinegar potato chips. I was about 8 years old, and I was riding in the car with my friend Carolyn and her family. Achy Breaky Heart was playing on the radio (Why do I remember this, but not what I did two weekends ago?!?) I don’t remember where we were going, but I know that in my 8 year old brain, it felt like we were driving for an eternity. Carolyn and I asked for a snack, and her mom said that we could try some Salt & Vinegar chips. I remember looking at her like she was crazy, but feeling brave, I tried one, and my world was rocked. Ever since that day, I've loved the flavor combination, so when I saw a recipe to make your own, and on the grill no less, I knew I had to try it. While not as crispy as an actual potato chip, these are delicious, and the flavor is spot on!


Adapted from this recipe

Ingredients:

• 3 russet potatoes
• 2 cups white vinegar
• coarse salt, for seasoning
• pepper, for seasoning

Instructions:

• Slice the potatoes into thin, ¼ inch circles.

• Bring the potatoes and vinegar to a boil in a medium saucepan making sure that the vinegar completely covers the potatoes.

• Reduce heat to medium-low, and simmer until the potatoes are fork tender, about 5 minutes.
• Let the potatoes cool in the vinegar for 15 minutes.
• Drain well, and gently toss with salt and pepper.
  
  
• Preheat grill to medium-high heat.
• Grill the potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side.
  
• Sprinkle with salt before serving.