Homemade salt and vinegar chips-bet you can't eat just one!

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Boy let me tell you-I woke up with a SERIOUS hankering for salt and vinegar chips today. Well, we don't have any because I try not to put junk in the house. Kind of an "out of sight, out of mind" kind of thing. Shew, lord- those chips were on my mind today! Two little problems though-I didn't feel like getting out my pajamas and I also didn't feel like going to the store (Hey! we are all entitled to lazy days every now and again!) So naturally I went looking in my pantry for anything that resembled a chip knowing full well there was nothing in there. But wait! I noticed a lone potato sitting on the shelf, *gasp* and the apple cider vinegar, and could it beeee? Kosher salt. Heck, I'll just make my own chips! But how do I go about doing so? Do I sprinkle them with salt and vinegar and throw them in the oven? Nah. They wouldn't come out crunchy because the potatoes would have to be boiled and cooked ahead of time. WAIT!I'll consult my kitchen guru, Martha Stewart. She can make literally anything. After about 2 seconds of searching I found her recipe for S+V chips. I just added my own little twist on them. She suggested boiling them in vinegar, letting them soak, THEN roasting them! Eureka! Man, they came out like kettle chips and satisfied my chip craving immensely. I don't think I'll ever buy another bag of chips again! Imagine all the flavor possibilities!

Making these chippies is a lot simpler than you would think. It is just a time consuming process that is soooo worth it. Trust me. You will never go back to store bought chips again! First things first! Depending on how many people you're making these for you will want more or less of the ingredients. But we will start off as if you were making a whole bag. You will need:

4 potatoes (russet, yukon gold, red..whatever is your favorite!)
4 cups vinegar, apple cider vinegar-whichever you have on hand. No need to rush out to get ingredients!
1 tbsp olive oil
1-2 tsp of salt (I prefer kosher salt)
1 tsp pepper
1 tsp dried oregano

Wash and slice the potatoes very thin-use a very sharp knife, or a mandolin if you have one. Place the sliced potatoes in a large pot and cover them with vinegar. Bring to a boil, reduce heat and let simmer for 5 minutes. Remove from heat and let them soak in the vinegar for 30 minutes. **Preheat the oven to 425 degrees when you have about 5 minutes left in the soaking process**

Drain the potatoes and lay them out in a single layer on a parchment lined baking sheet. Drizzle with olive oil, salt, pepper and oregano--mix together with your hands to get every inch. At this point I sprinkled a little more kosher salt on them before putting them in the oven.

Then you just bake in the oven for about 45 minutes until nicely browned and beautifully crispy. Just be sure to flip them halfway! Serve plain, or with ketchup if you prefer. Bet you can't eat just one! ;)

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