Salt and Vinegar Chips
8 mins read

Salt and Vinegar Chips

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.


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.


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.


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.


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.


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.


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.


  1. Fill the deep fryer with the frying oil of choice and heat to 350F. I use vegetable oil, but you can also use canola or peanut oil.
  2. Fry potato slices a few at a time until golden brown, being careful not to overcrowd the fryer. Time will vary depending on the size and thickness, but the average is 3-5 minutes.
  3. Toss with salt and vinegar seasoning then cool for a few minutes to allow them to crisp up.
  4. Repeat with the remaining slices, ensuring the oil is 350F when frying. You may need to pause in between batches to let the oil heat up again.


  1. Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.

  2. Spread potato slices onto a paper towel; pat dry with more paper towels.

  3. Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently and continue chilling for at least 30 minutes more.

  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  5. Working in batches, use a slotted spoon to remove potato slices from the vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips and drain them in a bowl lined with paper towel.

  6. Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto a paper towel to further dry and cool completely.

Homemade Salt and Vinegar Chips Watch on YouTube


Should I peel the potatoes before making chips?

It doesn’t matter as it’s a personal preference. I leave the skins on for one less task to do.

Can I use an air fryer to make chips?

Yes, you can make salt and vinegar chips in an air fryer! Toss the slices with oil then air fry at 400F for about 10-15 minutes, flipping them every 5 minutes with tongs so they cook evenly.

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