Salt and vinegar potato chips are a polarizing topic; you either love them or loathe them.
We buy two different bags!)
It involves a bit of chemistry, but dont worry.
If you ever made a volcano for a grade school science fair, youve got this.
(It should still be mostly liquid.)
Blow across this saturated solution to form crystals, let cool, and dry on a coffee filter-lined bowl.
This stuff is great on popcorn, almonds, and of course potato chips.
Extra credit if you make your own, eitherin the microwaveor bytraditional frying.
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Photo byGloria Cabada-Leman.
