salt and vinegar chips
Crispy, tangy, and full of flavor-learn how to make the best salt and vinegar chips at home with this easy, step-by-step recipe. Perfect for any snack!
Servings 6 Servings
Calories 175kcal
Ingredients
Essential Ingredients:
- 4 medium potatoes – Russet potatoes work best for a crispy texture but feel free to experiment with other types if you prefer.
- 2 tbsp olive oil – For a light healthier option, you can also use avocado oil or coconut oil. This helps crisp up the chips without adding unnecessary grease.
- 2 tbsp white vinegar – This is the secret ingredient that gives these chips their irresistible tangy flavor. You can swap it out for apple cider vinegar for a milder slightly sweeter taste.
- 1 tsp salt – This enhances the flavor of the chips and balances the acidity from the vinegar.
- 1/2 tsp garlic powder – This is optional but adds a wonderful depth of flavor that complements the tanginess of the vinegar.
- 1/2 tsp paprika – Another optional ingredient that gives your chips a nice color and an extra kick.
Optional Seasonings:
- Black pepper – Freshly ground for a little spice.
- Dried herbs – Try adding thyme rosemary, or parsley for a herby twist that pairs perfectly with the tangy vinegar.
Instructions
Step 1: Prepare the Potatoes
- Start by washing and scrubbing your potatoes thoroughly to remove any dirt. Since you’ll be keeping the skins on, you want them nice and clean.
- Slice the potatoes into thin, even rounds. Aim for about 1/8 inch thick – this will help your chips crisp up perfectly. If you have a mandoline slicer, this is the time to use it for consistent slices!
- Place the potato slices into a bowl of cold water to soak for at least 30 minutes. This helps remove excess starch, which ensures the chips are crispy rather than soggy.
Step 2: Season the Potatoes
- After soaking, drain the potato slices and pat them dry with a clean towel or paper towels. The drier the slices, the crispier your chips will be!
- Transfer the slices to a large bowl, then drizzle with olive oil. Toss them gently to coat each slice evenly.
- Add the vinegar, salt, and any additional seasonings like garlic powder and paprika. Toss again to ensure all the slices are evenly coated with the tangy, flavorful mixture.
Step 3: Bake or Fry the Chips
- For baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Spread the potato slices out in a single layer on the baking sheet. Make sure they’re not overlapping – this ensures they cook evenly.
- Bake for 25-30 minutes, flipping the chips halfway through to ensure both sides get golden and crispy. Keep an eye on them toward the end, as they can brown quickly. Remove them from the oven once they’re golden brown and crispy.
- For frying: Heat about 1-2 inches of oil in a deep pan over medium-high heat (around 350°F/175°C). Working in small batches, fry the potato slices for about 3-4 minutes or until golden and crispy. Remove with a slotted spoon and place them on paper towels to drain the excess oil.
Step 4: Final Touches
- Once your chips are cooked, sprinkle them with a little extra salt while they’re still hot for the perfect finishing touch.
- Let them cool slightly before serving. This allows them to crisp up even more!
Notes
Nutrition Information (per serving):
- Calories: 175 kcal
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Sugars: 1g
- Protein: 3g
- Sodium: 300mg
- Cholesterol: 0mg
- Potassium: 700mg