Salt and vinegar potato chips are a crunchy, salty, tangy classic. Here’s how to make them at home.
Salt and vinegar potato chips are a classic for a reason—and this homemade version is no exception. You can fry or bake them— either way they’re spectacularly crunchy, tangy, salty, and impossible to stop eating.–Angie Zoobkoff
Salt and Vinegar Potato Chips
- Quick Glance
- Quick Glance
- 20 M
- 45 M
- Serves 4
Special Equipment: Mandoline
IngredientsEmail Grocery List
Recipe Testers Reviews
As much as we love fried potatoes, I decided to try the baked version and was pleased with the result. I do oven fries frequently but the family loved this version as the vinegar taste really shined through. I soaked the potato slices for about 30 minutes prior to baking. Group decision to soak the slices from now on! Some potato chips baked up fluffy and very crisp while others baked flat but still crisp. It required 23 minutes baking time to get the degree of crispness we like–some pale and others golden brown but all with a nice crunch. The tablespoon of sea salt was generous but what we would do anyway. The vinegar could easily be changed to malt vinegar for a excellent side for fish and chips. Definitely a keeper!
One of my and my husband's all-time favorite flavors for potato chips is salt and vinegar. This homemade version is not only simple, quick, and easy, but also quite delicious. As a healthy alternative, I chose to bake the chips. I found that I needed 15 minutes for the small pieces and 20 minutes for the larger pieces. I knew that they would be crispy and done when some of the edges of the chips turned brown upon inspection. If not, then the chips were a little soft and soggy. I used 2 large russet potatoes and found that I needed 3 baking sheets in order to bake all the chips and I ended up baking them in batches.
The first time I ever had freshly handmade potato chips was about 20 years ago on the island of Petit St. Vincent in the Caribbean. The owner of the resort invited all the guests to his residence for a welcome cocktail party and when we arrived, there was a table covered with homemade potato chips that were warm and salty. A perfect accompaniment to cocktails. It is amazing how many potato chips you can make from just 2 large potatoes. I tossed them in a large bowl with the apple cider vinegar. My oil was 6 inches deep. It took 15 to 20 minutes to come up to temperature. I used a candy thermometer to measure the temperature. I removed all of the potatoes and dried them with paper towels. I started with a really small batch that were done in about 3 minutes. I increased the size of my following batches and they cooked about 4 minutes. I cooked the whole batch and tossed in a bowl with 1 tablespoon of vinegar and sprinkled with about 1 1/2 tsp Himalayan sea salt. The chips were crisp with just a hint of a vinegar taste. I would recommend serving within an hour or possibly kept warm in the oven. It serves about 6 to 8 as hors d'oeuvre.
I really loved these potato chips. I began trying to bake them but ended up frying in some vegetable oil. Baking seemed like a good alternative for this weight watcher but after about 20 minutes with the crisps still quite limp I pulled them and fried them in the proper fashion. I thought pouring the remaining vinegar would be a disaster but thankfully I was wrong and these babies worked like a charm! I will not bother baking these in the future but I am left wondering, what would these taste like fried in duck fat? OMG.