Home » Chips and Dips » Easy Salt and Vinegar Potato Chips
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by Kellie August 3, 2016
Super easy Homemade Salt and Vinegar Potato Chips made with just three ingredients….salt, vinegar and potatoes. If you’re a lover of salt and vinegar chips, you need to do yourself a favor and make a batch right away.
Happy Hump Day! This is the day of the week when I start to lose control and want to eat all the junk food. Any salad placed in front of me stands the chance of being launched across the room. Can you blame me? I have a serious salt craving like 24/7. I like things overly salted and sometimes it’s a problem with the family. They are your salt barometers because if I didn’t have them….these recipes could be a little on the briny side.
Like these Easy Salt and Vinegar Potato Chips. I’ve been dying to make Salt and Vinegar Potato Chips from scratch for years but every single recipe called for powdered vinegar. And yes, they probably would be much more puckery if I used powdered vinegar but let’s be real….it’s really hard to find in stores. The only place I could find it was on Amazon and I don’t love to order my groceries. I’m more of a “on a whim” person and like to use ingredients that are readily available.
I love Salt and Vinegar Potato Chips so much that, once, in high school I ate a whole bag in chemistry class. Have you ever eaten an entire bag in one sitting? No? Well, let me tell you…the roof of your mouth will be completely shredded, it’s not a fun time. Another reason to skip the powdered vinegar and go for the straight stuff. Let’s get started. You’re going to slice your potatoes super thin, I like to use a handheld mandolin that I bought at the grocery store for a whopping $25.
Toss your potato slices in some apple cider vinegar and let them stand for a couple hours before draining. Spread them out on a paper towel and let them dry out a bit.
Heat your oil in a large pot and drop in a few slices. Don’t crowd the pot or the temperature of your oil will drop, things will start to stick together and you’ll just have clumps of oily potatoes. Not good eats.
Allow the potato slices to cook for 1-2 minutes and then flip them over to continue to cooking until golden brown. And crispy.
Transfer the potato chips to a plate lined with paper towels and sprinkle with sea salt immediately.
I love these Salt and Vinegar Potato Chips so much….I ate the whole batch myself. In one afternoon. Just like I did with these homemade kettle chips last year. They go wonderfully well with these Italian Pork Sandwiches and football season is right around the corner so there’s your menu…right there. You’re welcome. I’ll see you tomorrow. 🙂
Yield: 10 cups
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
Crispy and addicting, Salt and Vinegar Potato Chips made from scratch! Super easy, extra crispy and perfect for parties!
5 from 6 votes
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Ingredients
- 4 Idaho Russet Potatoes
- 1/2 cup apple cider vinegar
- 1/4 cup sea salt
- oil for frying
Instructions
Thinly slice the potatoes on a mandoline.
Transfer the potatoes to a large bowl and pour the vinegar over them.
Toss the potatoes with the vinegar to coat and allow to stand for 1-2 hours.
Drain the potatoes and spread out on a baking sheet lined with paper towels to allow to dry.
Heat about 1-2 inches of oil in a large pot over medium heat.
Drop in one potato slice to test the oil. If the potato begins to sizzle, the oil is ready. If not, wait another 2-3 minutes.
Drop in 4-5 slices of potato into the oil and cook for 1-2 minutes. Flip the potatoes over and continue to cook for another minute or until golden brown and crispy.
Transfer the potato slices to a plate or baking sheet lined with paper towels and immediately sprinkle with sea salt.
Serve immediately.
Serving: 0g, Calories: 69kcal, Carbohydrates: 15g, Protein: 1g, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 2834mg, Potassium: 364mg, Fiber: 1g, Sugar: 0g, Vitamin C: 4.9mg, Calcium: 13mg, Iron: 0.8mg
Author: Kellie
Course: Appetizer
Cuisine: American
posted in: Appetizers, Chips and Dips, Gluten-Free, Recipes, Snacks, Vegan, Vegetarian 30 comments
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Paul — Reply
Kellie, these are amazing. I love the taste of vinegar and salt on these chips but I had no idea how delicious they would be by making them myself. The only problem is I couldn’t stop eating them as they came out of the fryer. I was able to save a small amount for the next day but they were gone in just a few minutes so I plan on making them again this week . Thanks for another great recipe.
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Starr — Reply
These were so delicious, will make again and again!
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Kellie — Reply
I’m so glad you liked them! Thank you for your comment.
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Laura — Reply
Just wonderful!!
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Kellie — Reply
See AlsoBrown Sugar Shortbread CookiesThank you!
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Ellen — Reply
These look so good!!! can’t wait to make them! Just wanted to know, can I use apple vinegar instead of apple cider vinegar or are they the same? Thank you!
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Kellie — Reply
I think it’s the same thing. So, yes…you can. 🙂
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Betty Goulart — Reply
Most recipes call for presoaking them in cold water to remove the starch and then preboil them in water. Does the vinegar soak work the same way?
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Kellie — Reply
So, yes….and no. The vinegar adds a bit of flavor but also removes some of the starch so they crisp up in the oil. I haven’t seen chips that are preboiled in water….I’ll have to research that a bit.
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Janie Adams — Reply
How can I do this beautiful recipe in air fryer oven?
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Kellie — Reply
I haven’t tried them in an air fryer. I’ll have to try it out and get back to you on this one!
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Nikki — Reply
Can you bake these? Have you tried baking them? I wonder if they would be as crispy…
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Kellie — Reply
I haven’t tried to bake them. If you do, please let us know how they turn out!
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Alicia — Reply
I need a review on how it taste just because it looks good does not mean it taste good!!!??!!
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Alicia — Reply
I need a review on how it taste just because it looks good dosent mean it taste good!
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Kellie — Reply
I understand! :-). I love them but hopefully someone that made them will come back to help you out.
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Kayla — Reply
I made them today! They’re amazing! I added some white vinegar as well!
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Kellie — Reply
So glad you liked them!
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Molly JO — Reply
are they sitting in the vinegar on the counter or fridge for the 2 hrs?
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Kellie — Reply
I just leave them on the counter…kind of like pickling.
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Leigh Ann — Reply
What is the best way to store them?
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Kellie — Reply
In an airtight container at room temperature but they’re best enjoyed the same day.
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Lucy @ Globe Scoffers — Reply
Wow these look like great fun to make! Thanks for sharing cant wait to give them ago.
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Sylvie — Reply
Salt and vinegar chips are my favorite kind!
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Cynthia | What A Girl Eats — Reply
I don’t think those chips could be any more perfect looking! I used to live and work in England…Salt and vinegar are my favorite flavor!
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Stephanie — Reply
I love salt & vinegar chips. These look so good.
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Marye — Reply
Oh yum! These are one of my favorite potato chip flavors!
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Holly Waterfall — Reply
Oh i bet these are so tasty! I’ve got to get myself a mandolin so I can make them myself. Although with my clutziness, I’d probably slice a finger!
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A.G. — Reply
Dnt be like the lady in the picture that shows her using it without the guard. My first time using a mandolin no one told me to use the guard and ended up cutting off the tip of my finger.
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Kellie — Reply
It definitely takes some skill and shouldn’t really be used without the guard but I find it gets in my way. Great reminder, though….I am the lady in the picture. 🙂
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