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 consumption because foods that seem like they shouldn’t contain gluten do in fact contain gluten! 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 big vinegar fans, we love salt and vinegar potato chips, and we also love making our own so we can control what goes in them, and can be sure that they are truly vegan and gluten-free. We went crazy for this recipe for homemade baked salt and vinegar potato chips. They contain a few simple ingredients and you can control just how vinegar-y you’d like them to be. This recipe was inspired by the Oh She Glows recipe, and has quickly risen to the top as one of our favorite, go-to vegan, gluten-free recipes.
Homemade Gluten-Free Vegan Salt and Vinegar Potato ChipsIngredients
4 cups (or more) gluten-free white vinegar (we used Heinz, which is gluten-free as it is distilled from corn)
4-5 medium potatoes, sliced into 1/4 inch rounds
1-1.5 teaspoons coarse sea salt
Dash of freshly ground black pepper
2 teaspoons extra virgin olive oil (also known as EVOO)
3 handfuls of fresh green beans, trimmed
Wash and slice the potatoes into 1/4-inch rounds. Place in a medium-sized pot. Wash and trim green beans, if using, 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 the 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, if you are using them, 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, or our tomato-free beet ketchup, and more sea salt if you like. Enjoy!
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