Salt and Vinegar Chips

Salt and Vinegar Chips – These Homemade Salt and Vinegar Chips have an addicting acidic and salty flavor that will elevate your made-from-scratch chips to a new level! Made at home and certain to wow anyone who tries them, these classic chips have all the things you love about them!

They’ve arrived! Friends, I have been dreaming about these homemade salt and vinegar chips for a very long time. I’ve experimented with many methods to achieve that timeless, indisputable taste of salt and vinegar, and I think I’ve finally figured it out—trust me, these work well. Really, really wonderful. A true fan of vinegar chips will like these perfectly crispy chips with a flavor that is so good it makes your fingers lick your screen!

Thanks to a key ingredient, these homemade, crispy salt and vinegar chips taste as good as store-bought chips without sacrificing flavor. Learn how to cook and bake your own salt and vinegar chips.

INGREDIENTS FOR SALT AND VINEGAR CHIPS

To make this salt and vinegar chips recipe, you’ll need the following ingredients:

• Russet potato: Russets tend to make the best chips due to their starch content, but you can also use other varieties such as red or Yukon gold.
• White distilled vinegar: For soaking the potato slices. Although you can use other flavors, a neutral white distilled is best.
• Vinegar powder: No matter how long you soak your chips, you won’t achieve that lip-smacking flavor without it. More on it below.
• Salt: I prefer kosher as the crystals are a bit larger and easier to taste. You can certainly use table salt but you’ll need to adjust the amount to your taste.
• Oil: Use a neutral oil such as vegetable or canola. Do not use olive oil for frying as they have a low smoking point.

WHAT IS VINEGAR POWDER?

Dehydrated vinegar, or vinegar powder, gives flavor to recipes without adding extra liquid.

You season your chips by tossing them with vinegar powder, much like I do with my homemade BBQ chips.

CAN YOU LEAVE OUT THE VINEGAR POWDER?

I understand that powdered vinegar is expensive for a small amount of use. Sadly, there aren’t many tutorials available to produce it at home.

Still, it’s the only way your salt and vinegar chips would taste anything like store-bought. Additionally, you may use your powder to make Salt and Vinegar Wings or Popcorn.

Raise the duration of your vinegar soak to two hours if you’re still determined not to buy it. Please be aware that the flavor of your final product will be more subdued.

TIPS FOR MAKING CRISPY POTATO CHIPS

Here’s how to make your homemade salt and vinegar chips crispy every time:

• Slice potatoes thinly. The key to making crispy salt and vinegar chips is using a handheld mandolin to thinly slice them. Too thick and the middle becomes cooked, not crispy. Save the thicker slices for making stovetop scalloped potatoes or au gratin potatoes for two.
• Soak potatoes in vinegar. Not only does it help infuse more vinegar flavor, a vinegar bath removes the surface starch which is what will cause the potatoes to brown (and burn) more quickly while cooking.
• Dry potatoes really well. Water is the enemy of oil, so make sure your slices are extra dry by patting them down with paper towels before cooking.
• Cool in a single layer. Once they’re done cooking, let your chips cool in a single layer for a few minutes. If you pile them on top of each other, they may get soggy from the heat.

HOW TO USE A MANDOLINE

Grasp the object you want to slice with the gripper and place the mandoline over any bowl. Given how sharp the blade is, this is crucial.

Nonetheless, some veggies that are long and thin, like parsnips and carrots, have poor grip.

I had to get closer to the blade in order to utilize the gripper when slicing some carrots for soup. Apples and potatoes, which are heavier produce, grasped perfectly.

My mandoline features two safety features because the blade is so sharp. The first step is to secure the blade. Ensure that you complete this before washing.

The gripper, which covers the blade for storage, glides onto the mandoline in the second step. This is crucial to ensure you don’t cut yourself while reaching for anything else if, like me, you have a junk drawer full of tools.

HOW TO MAKE SALT AND VINEGAR CHIPS

Ok now that we got all of the techniques out of the way, it’s time to make your homemade salt and vinegar chips recipe!

First, thinly slice your potato then soak in vinegar for 30 minutes.

I first tried soaking for thirty minutes, an hour, and two hours. Why wait two hours when you can complete the task in thirty minutes, nevertheless, given the difference was so slight?

You can bake or fry your chips when they’ve finished soaking and drying.