Right about now, you’re probably packing away your platform wedges and prioritizing your heaviest sweaters.
Simply put: If you’re not already all about drinking apple cider vinegar, you should be.
Made from fermented apples, the sweet-and-sour liquid will help your stomach produce hydrochloric acid.
Why does that matter?
ACV has also been shown to help level blood sugar levels (a.k.a.
keep you from craving leftover Halloween candy all day) and increase metabolic rates.
EvenBobbi Brownand the classy ladies ofThe New Potatoarehuge fans.
Still, if the V in ACV is what’s holding you back, I get it.
Straight tang isn’t for everyone.
My motto: don’t stress, eat potato chips.
While they cooked, I did squats (not requiredfollow your bliss).
Once done, they were given a sprinkle of sea salt and quickly devoured.
It’s true, you might’t have just one.
It was light, fall-y and what I’ve now eaten for 5 lunches in a row.
Embrace the new chill in the air.
Sweater season is the perfect time to get full of vinegar.
Using a madoline (or a very sharp knife) slice potatoes to 1/4 inch thick.
Soak in a large bowl of cold water for 10 minutes.
Dry completely (I pat slices between a kitchen towel) before using.
Work in batches if necessary.
Microwave for three minutes, flip each chip and microwave for an additional three minutes.
Cool on a wire rack set atop a baking sheet and sprinkle with sea salt.
I used a combination of kale, pomegranate arils, freshly grated Parmesan cheese and slivered almonds.
But any combination of greens (and other additions) would work.
Try the dressing in place of your usual go-to option.
While continuing to whisk ingredients, slowly drizzle in olive oil until fully emulsified.
Season with salt and pepper.
Use immediately or store in an air-tight container in the fridge for up to a week.
Photo Credit: Mallory Stuchin
