Summary: Part of being gluten free is learning the surprising foods that contain gluten. When one is newly gluten free there are bound to be slip-ups and accidental gluten consumptions because foods that don’t seem like they should contain gluten, do in fact contain it! Aside from foods like canned baked beans, couscous and some ketchup, we were shocked to learn that some of our beloved vinegars are not gluten free.

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Part of being gluten free is learning the surprising foods that contain gluten. When one is newly gluten free there are bound to be slip-ups and accidental gluten consumptions because foods that don’t seem like they should contain gluten, do in fact contain it! Aside from foods like canned baked beans, couscous and some ketchup, we were shocked to learn that some of our beloved vinegars are not gluten free. Some vinegars are distilled straight from wheat or barley, while others are distilled from sources such as corn, grapes and apples. Luckily, vinegar manufacturers are getting hip to this and so are labeling their vinegar accordingly.

Being vinegar NUTS, we no doubt love salt and vinegar potato chips, but love the idea of making our own so we can control what goes in them and be sure they are truly vegan and gluten free. We went crazy over this recipe for homemade baked salt and vinegar potato chips. The recipe contains a few simple ingredients and you can control just how vinegar-y you’d like them to be. This recipe is from Oh She Glows (link) and has quickly risen to the top as one of our favorite, go-to vegan, gluten free frecipes.

Homemade Salt and Vinegar Potato Chips

Ingredients:

  1. Approx 4 cups (or more) gluten free white vinegar (we used Heinz, which is gluten free as it is distilled from corn)
  2. 4-5 medium potatoes, sliced into 1/4 inch rounds
  3. 1-1.5 tsp coarse sea salt
  4. Very small sprinkle of freshly ground black pepper
  5. 2 tsp Extra virgin olive oil
  6. 3 handfuls green beans, trimmed

Directions:

Wash and slice up the potatoes into 1/4 inch rounds. Place in a medium sized pot. Wash and trim green beans and place in the same pot. Pour vinegar into pot until all the potatoes and green beans are covered by the vinegar. Bring to a boil and then reduce to medium heat for 5 minutes. Remove from heat and let sit in pot for 30 minutes. After 30 minutes, take a greased baking sheet and lay the potato rounds (not green beans yet!) flat on the sheet. Drizzle oil and mix with hands. Sprinkle salt and pepper on top. Bake for 30-35 minutes at 425F. After 30 minutes of baking, flip carefully and then take the green beans and place on the baking sheet. Drizzle oil and sprinkle more salt. Bake for another 10-15 minutes, watching carefully not to burn the potatoes or beans. Serve with ketchup and more sea salt if preferred. Enjoy!

See full recipe here.

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