Homemade Salt and Vinegar Chips

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4.95 from 18 votes

The classic salty acidic chips made easily at home!

Course Appetizer

Cuisine American

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Soaking 20

Total Time 1

Servings 2 oz servings

Calories 162kcal

Author Tracy

Equipment

Ingredients

2 lbs russet potatoes
2 cups distilled white vinegar
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.

Video

Notes

Wooden Spoon Test

To test to see if your oil is hot enough for frying without a thermometer, grab your wooden spoon a put the end of it into the oil. If the oil gently bubbles around it, it's ready! If it bubbles too hard, it's too hot and you will want to cool the oil a little and then test again.

Bake

Follow all instructions for preparing the potatoes and then pre-heat the oven to 450 degrees. Spray the baking sheet with cooking oil. Add dried potato slices to a large bowl and add 1 - 2 tablespoons of olive oil and toss to coat. Sprinkle with vinegar and salt mixture. Line baking sheets with a single layer of chips and bake for 10-12 minutes. Allow chips to cool completely.

Storage

These homemade chips will keep for up to two weeks (if you can keep them around that long! They stay the crispiest for the first week. Store in an airtight container in a cool dry place.

Substitutions

Potatoes: Russets are best, but you can also use another high-starch low moisture potato like Idaho. Stay away from waxy potatoes like red, yellow, and fingerling.

Salt: Be sure that it's fine ground.

White Vinegar Powder: This is one that you don't want to skip. It's truly the best way to get that authentic vinegar chip flavor!

Nutrition