I love Salt & Vinegar Potato Chips. On the other day, I searched for the recipes on the internet, and discovered most recipes require a lot of Vinegar, 2 to 3 cups of it, to soak the Potato slices. No way!!! We Japanese know a famous food product called ‘Sushinoko’, that is the powdered Sushi Vinegar. You may have seen it at Asian grocery stores. Using this powdered Sushi Vinegar, these sour Potato Chips are easy to make, though a little bit sweet as Sushi Vinegar contains Sugar.
1 medium Potato
Oil for frying
1 teaspoon ‘Sushinoko’ (Powdered Sushi Vinegar)
- Thinly slice Potato. Soak the slices in a bowl of cold Water and drain. This process is to remove the starch. Spread on a tea towel and pat dry, and set aside.
- Heat about 5-10mm deep Oil in a frying pan over medium low heat, fry the Potato slices, in batches, for 2-3 minutes, turning over, until golden brown. *Note: If you deep-fry, heat Oil about 180℃.
- Drain the excess Oil on a rack or paper towel. Place in a bowl, sprinkle ‘Sushinoko’ (Powdered Sushi Vinegar), and toss to combine. *Note: You may wish to place them in a large plastic bag and shake.
- *Use ‘Sushinoko’ to make Sushi Rice: ‘Sushinoko’ is the powdered Sushi Vinegar. You would need 1 tablespoon ‘Sushinoko’ per 1 cup (*180ml cup) uncooked Short Grain Rice. Cook the Rice, then sprinkle with ‘Sushinoko’ over the cooked hot Rice, and mix well.