Homemade Salt and Vinegar Chips
User Reviews
5
Homemade Salt and Vinegar Chips
Description
This recipe produces homemade salt and vinegar potato chips by thinly slicing peeled russet potatoes using a mandoline. The slices are soaked in distilled white vinegar mixed with cold water and ice to infuse flavor and remove excess starch, contributing to crispness upon frying. After draining and thoroughly drying with towels, the slices are fried in vegetable oil heated to around 350 to 365 degrees Fahrenheit, resulting in golden, crunchy chips.
The fried chips are seasoned immediately with white vinegar powder and table salt to mimic the distinctive tang and saltiness of commercial salt and vinegar chips. This vinegar powder is essential for achieving authentic flavor balance alongside the soaking step. The chips have a satisfying crisp texture with a mild vinegar bite, perfect for snacking.
These chips can be stored for up to two weeks in an airtight container, although they stay crispiest within the first week. If desired, the recipe can be baked as an alternative, using olive oil spray and high temperature for a similar result.
Keep oil temperature steady and test readiness with a wooden spoon bubble test if a thermometer is unavailable. Using russet potatoes or other high starch varieties is recommended for best texture; avoid waxy types. The combination of soaking, drying, frying, and seasoning steps ensures crisp, flavorful chips.
Ingredients
- 2 lbs russet potato
- 2 cups white vinegar distilled
- 2 tablespoons white vinegar powder
- 1 teaspoon table salt
- 4-5 cups vegetable oil
Instructions
- Clean and peel potatoes. Slice at the lowest setting possible on a mandoline over a large bowl. Add 2 cups of vinegar and then add cold water to the bowl until it covers the potatoes and then add some ice. Let sit for 30 to 60 minutes.
- Meanwhile, line a large baking dish with a clean kitchen towel and have paper towels ready.
- Once the potatoes have soaked, drain into a colander and give a quick rinse. Shake off excess water.
- Add potato slices to the towel-lined baking dish in a single layer and then blot dry before adding more in another layer and patting dry with paper towels. You can also line in layers of potatoes, paper towels/kitchen towels.
- Meanwhile, heat 4-5 cups of vegetable oil in a saute pan until it reaches at least 350 degrees and up to 365 degrees. Use an instant read thermometer, or use the wooden spoon test.
- Add potato slices to hot oil and let fry for 2 minutes on side and then turn to finish on the other side, until golden and crispy.
- Remove from pan with a slotted spoon onto a paper towel lined plate. Sprinkle with vinegar and salt mixture on one side and then turn chips and sprinkle on the other side. Let cool on a single layer on a plate.
- Transfer to a larger plate or platter and serve! Or store in an airtight container for 1 - 2 weeks.
Notes
- Use the wooden spoon test to check oil temperature: gentle bubbling indicates ideal frying heat.
- Russet potatoes offer the best crispness; avoid waxy potatoes like red or fingerling for chips.
- White vinegar powder is key to authentic salt and vinegar chip flavor and should not be skipped.
- Chips store best up to two weeks in airtight containers but are crispiest within the first week.
- For baking instead of frying, toss dried potato slices with olive oil and vinegar salt, then bake at 450°F for 10-12 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 52 oz servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 476mg | 20% |
| Potassium | 759mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 10mg | 11% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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