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Side Dish Sunday: Oven-fried Potato Chips with Sea Salt & Vinegar

Note: You can skip the vinegar step if you don't care for the "tang"...

  • 4 large russet potatoes, peeled and sliced diagonally about 1/8"thick
  • 1/2 cup white wine vinegar
  • 1/4 cup butter, melted
  • Coarse-ground sea salt

Preheat oven to 500°F.

In a large bowl, toss potatoes in the vinegar. Allow to soak for about 5 minutes.

Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans. Brush the potatoes with the melted butter.

Bake for 15-20 minutes or until the edges are golden brown. Transfer to a plate lined with parchment, sprinkle with the sea salt (to taste).

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