Salt And Vinegar Potato Crisps - Waring Commercial WDH10 Manual De Instrucciones

Salt and Vinegar Potato Crisps

4 servings
3 medium-size russet potatoes, skin removed if desired
1 cup apple cider vinegar
2 tablespoons olive oil
Coarse salt to taste
Cut the potatoes into thin slices about ¹/
Soak the potatoes in the vinegar for 8 to 12 hours. This step is necessary
so the potatoes do not taste chalky. Drain the potato slices well, transfer
to a bowl, and toss with olive oil. Lay the potatoes in a single layer on
parchment paper-lined trays. Sprinkle with salt. Cover and dehydrate on
150ºF or on the M1 setting for approximately 8–12 hours, or until desired
crispiness. Store the crisps in an airtight container at room temperature.
Nutritional information per serving:
Calories 198 • carb. 29g • pro. 3g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 302mg • calc. 25mg • fiber 2g
inch thick, creating round chips.
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