Waring WDH10 Instruction Manual - Page 23

Salt and Vinegar Potato Crisps

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Salt and Vinegar Potato Crisps 3 1 2 4 servings medium-size russet potatoes, skin removed if desired cup apple cider vinegar tablespoons olive oil Coarse salt to taste Cut the potatoes into thin slices about ¹/8 inch thick, creating round chips. 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 23

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23
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/
8
inch thick, creating round chips.
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