Sea Salt and Vinegar Potato Chips With Sweet Potatoes and Yukon Gold Potatoes

To my surprise my son loves sea salt and vinegar chips. So as I always do with my family, I decided to create my own chips that are made from fresher ingredients. In this recipe I used a yukon gold potato and a sweet potato to sneak in a little extra beta carotene into my sons diet. My son and my husband loved the sea salt and vinegar sweet potato chip. This would also be a great game day snack for super bowl this sunday!

Ingredients:

1 large yukon gold potato cleaned sliced to about 1/8-1/4 inch thick
1 large sweet potato cleaned and sliced to about 1/8-1/4 inch thick
2 cups white wine vinegar
2-3 tbs extra virgin olive oil
2-3 tsp sea salt to taste

Bake at 400 degrees for about 30-40 minutes

Place both potato sliced into a zip lock bag and pour in 2 cups of vinegar. Seal the bag tightly and remove all the air. Place the bag in the refrigerator for at least 3 hours so all the potatoes soak up the vinegar. (You can leave it longer if you would like a more vinegar taste.) After at least 3 hours drain the vinegar off the potatoes leaving about 1/4 cup to the side. Place the potatoes into a mixing bowl and add the remaining vinegar, olive oil and sea salt. Mix together well and place on a non stick baking sheet or use cooking spray on a regular baking sheet. Put into the oven to bake at 400 degrees. After about 15-20 minutes flip each chip to ensure even cooking. Then place back into the oven for another 15-20 minutes. Once the chips are lightly browned and crispy take out of the oven and leave them to dry on a paper towel for about 5 minutes. Then they are ready to serve.

Yields about 4 cups of chips