Salt & Vinegar “Chips”
Craving salt & vinegar chips? This dish is a healthier way to do it.
Potatoes are oven roasted in tea-infused vinegar, instead of being deep fried. The tea enriches the vinegar with benefits & delicious flavour, but it results in a satisfying taste combination perfect for snacking or as a side dish.
Great combinations for this recipe include: pine-smoked Lapsang Souchong tea for a smoky taste, Mango Shade tea for a zesty chip, Herbal Chai for spice lovers & Imperial Earl Grey or Earl Green for a tantalizing deep orangey note.
These are mouth-wateringly good when served hot out of the oven. Refrigerate any leftovers & add them into salads—they already have built-in dressing! Toss them with vegetables (roasted or fresh), grains, pasta, a bit of extra oil & a little more tea vinegar & your salad is ready to go.
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Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
SALT & VINEGAR “CHIPS”
dairy-free, gluten-free & vegan
makes 4–6 servings
INGREDIENTS2 tablespoons good quality avocado, olive, grapeseed or sunflower oil
3 tablespoons tea-infused vinegar (see below for instructions)
½ teaspoon salt
2 pounds potatoes
optional: garnish with any added spices you like—such as cayenne, paprika, chili flakes, black pepper or garlic powder
DIRECTIONS
1. Preheat oven to 425°F. Scrub potatoes, but leave the skin on (it makes for a more flavourful taste & the skin contains added nutrients). Depending on the shape & size of the potatoes, the best way to cut them can vary. Cut them into thin circles (about ½ an inch thick) so they look like potato chips, or half circles (if you want them to cook faster), or 1-inch cubes.
2. Combine 2 tablespoons tea vinegar with oil, salt (& any added spices) in a medium bowl & whisk together. Add potatoes to bowl & mix well so they are completely coated.
3. Pour potatoes onto a sheet pan & arrange them so that they are in a single layer. Drizzle over any remaining liquid. Bake potatoes for 25–40 minutes (if they are sliced very thin, they will cook faster than if they are cut into thicker wedges). Keep an eye on them so that they don’t overcook. When they are soft & easy to pierce with a fork they are ready to eat!
4. Remove potatoes from oven & stir in a final 1 tablespoon of tea-infused vinegar. Add more vinegar if you like them even more vinegary!
TEA-INFUSED VINEGARS
makes approximately 1 cup
INGREDIENTS1 cup good quality, unfiltered vinegar
1 tablespoon SILK ROAD TEA (you are using dry, loose tea leaves—do not brew them in water first)
DIRECTIONS
1. Use a sterile glass jar with a tight-fitting lid (mason jars are ideal). Place loose tea & vinegar in jar. Stir gently with a stainless steel spoon about 5 rotations clockwise (but don’t overmix).
2. Screw lid onto jar. Let sit for 24 hours at room temperature, away from exposure to sunlight or heat, then strain using a fine mesh stainless steel strainer.
3. Store in fresh, sterilized glass jar. Keep in a dark, cool cupboard, avoiding exposure to light or heat.
IMPORTANT NOTES
For maximum health benefits, use within a month. After that time, the vinegar will still taste good, but the healthful properties diminish.
Do not infuse tea leaves in vinegar for longer than 24 hours, as it may alter the healthful properties of the combination. While it’s possible to heat vinegar with herbs or tea to extract flavour, I don’t recommend it because heating vinegar can cause a loss of some valuable benefits. This cold infusion method tastes delicious too!