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Salt and Vinegar Chips
Prep Time 10 minutes
Dehydrating 12 hours or longer if needed

Ingredients
4-5 russet potatoes washed
3 cups of apple cider vinegar
1 teaspoon + kosher salt
1 cup of water

Instructions

Slice the potatoes very very thin, 1/8 in thin or less with a mandoline.

In a medium size sauce pan, bring water, vinegar, and 1 teaspoon of salt to a boil. Add the potato slices and boil for at least 12-15 minutes until potatoes are just cooked through.

Line slices on dehydrator trays and sprinkle with more kosher salt. Set dehydrator to 125 degrees and let sit for at least 12 hours up to 24 hours.

Store in a plastic bag or airtight container.

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Buffalo Cauliflower Bites