Sea Salt & Vinegar is a unique flavor. It’s not like BBQ sauce, or hot sauce in the sense that you cannot just put it on. There is a process that takes a good part of a full day to bring a bottle of vinegar to this powdery deliciousness.

The first batch we had was good. I thought I nailed it, but as the time went on I kept thinking that something was just not right. I eat sea salt and vinegar potato chips and I wanted the same kind of feeling your mouth gets after you’ve eaten a bag of those chips. It’s almost like your mouth went for a walk through the desert without any water and got phyiscally beat up for it by a heavyweight boxer. It needs time to recover. You wont taste anything else for quite some time, and it’s all worth it.

So when it came time to make a new batch I reached out to a fellow human being who just so happens to be in the sciences of chemicals and biology. Hey, I cook frys and have no idea. I just know he was the person to ask, and ask I did.

After a short conversation that twisted and turned I figured out how I could tweak my recipe. Half of the idea I owe to him, but he did not come out and say it straight forward… this is me giving myself a little more credit. I’ll take what I can get here hah.

Taking the pan out of the oven I immediately noticed a stronger scent of vinegar. The oven mitts smelled of vinegar and they didn’t even come into direct contact. I think I finally got it.

You like sea salt & vinegar stuff? Come try our SEA SALT & VINEGAR FRYS and let me know how you like it. If you don’t I’ll make something else for you or give you your money back for the remainder of 2020… remainder of 2020 haha can’t wait til this ones over.

cheers

-mj