Since we got our dehydrator, I’ve been trying to figure out a way to make dehydrated potato chips so we don’t need to fry them. Let’s face it, the baked ones just aren’t as crispy or delicious.
You can’t just dehydrate raw potatoes because they won’t taste like potato chips and raw potatoes can cause your stomach to get upset. Definitely don’t risk it with green potatoes since they contain toxic solanine.
But, when I came across this delicious-sounding Salt and Vinegar Broiled Fingerling Potatoes on Pinterest, I decided I could alter the recipe a bit to make crispy, dehydrated chips. If you don’t have a dehydrator, follow the original recipe and I’m sure that makes delicious broiled potatoes.
But, if you have one, here’s what I did. Slice the fingerling potatoes as thin as possible, lengthwise. Place the potatoes in 6 cups of liquid (I used 2 cups of vinegar and 4 cups of water so the kids could still eat the chips…they’re not big on tangy).
Bring to a boil and let boil for 10-15 minutes, until the potatoes are softened but still hold their shape. Then line all the chips in the dehydrator.
Get tiny hands to help you with lining up the potatoes. They think it’s great fun. Dehydrate at 135F for 20-24 hours, depending on potato thickness.
They come out so incredibly crispy and delicious. They remind me a bit of kettle-cooked chips.
Vinegar Potato Chips
2 pounds fingerling potatoes, thinly sliced
2 cups vinegar
4 cups water
kosher salt, to taste
Place potatoes and liquids in a pot and boil for about 12 minutes.
Toss in a bit of kosher salt.
Run in the dehydrator for about 12 hours at 125 Fahrenheit.
- 2 pounds fingerling potatoes, thinly sliced
- 2 cups vinegar
- 4 cups water
- kosher salt, to taste
- Place potatoes and liquids in a pot and boil for about 12 minutes.
- Toss in a bit of kosher salt.
- Run in the dehydrator for about 12 hours at 125F.