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
Special Equipment: Mandoline
Salt and Vinegar Potato Chips
- Quick Glance
- 20 M
- 45 M
- Serves 4
- 2 large russet potatoes, unpeeled (about 1 1/2 pounds or 680 g)
- 2/3 cup plus 1 tablespoon cider vinegar (175 ml)
- Frying oil (such as vegetable or peanut), enough to fill a fryer or to brush slices before baking
- 1 tablespoon sea salt (12 g)
- 1. Using a mandoline, thinly slice the unpeeled potatoes to a 1/8-inch (3-mm) thickness. Place the potato slices in a bowl, pour the 2/3 cup of cider vinegar over them, and stir to coat all the slices. Let the potatoes soak while you are preparing your frying pan or preheating the oven, which will probably take about 30 minutes or so.
- 2. To fry your salt and vinegar potato chips, fill a deep fryer or a deep saucepan with about 6 inches (15 cm) of oil and heat to 350°F (175°C). In a colander set in the sink, drain the potato slices. Gently blot them completely dry with a clean towel. Carefully lower a few slices at a time into the oil and fry until golden brown, 3 to 5 minutes. Take care not to crowd the chips or they won’t cook evenly. Repeat with the remaining potatoes, ensuring that the oil maintains a steady temperature of 350°F (175°C). Remove the chips and place them on paper towels or a brown paper bag to drain and cool for a few minutes, then toss with 1 tablespoon cider vinegar and sprinkle with sea salt. To bake your salt and vinegar potato chips, preheat the oven to 400°F (200°C). Line 2 rimmed baking sheets with aluminum foil and lightly slick the foil with oil. In a colander set in the sink, drain the potato slices. Gently blot them completely dry with a clean towel. Place the potato slices in a single layer on the prepared baking sheets and then brush each slice with some oil. (If you can’t fit all the chips in a single layer on the 2 sheets, go ahead and prepare a third sheet while the first batch is baking.) Bake until golden and crisp, 15 to 35 minutes, depending on the desired degree of brownness. Some slices may be ready more quickly than others; remove the chips as they are finished and let the thicker ones continue to cook. Place the baked potato chips on paper towels or on a brown paper bag and let cool for a few minutes. Then toss with 1 tablespoon cider vinegar and sprinkle with sea salt.
- 3. Devour immediately. (Seriously. These homemade salt and vinegar potato chips don’t keep particularly well so go ahead and demolish the entire batch in a single sitting.)