Salt and Vinegar Potato Chips

Rating: 3 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

My children love salt and vinegar chips, and I had some potatoes to use, so I thought this would be a nice treat for them. I took my French fry recipe and converted it slightly, though the soaking in vinegar idea was my mom's! I hope your family likes them as much as mine did! These are excellent for a cookout; make them a day ahead and surprise everybody!

By Sarah Wilkens

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr 30 mins
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Spread potatoes slices onto paper towel; pat dry with more paper towels.

  • 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 at least 30 minutes more.

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

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

  • 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 paper towel to further dry and cool completely.

Cook's Note:

I don't own a deep fryer, so I convert my cast-iron Dutch oven to the purpose. You can use any large pot for the fryer.

Try adding different spices: seasoned salt, dill, and vinegar. The possibilities are virtually endless.

The longer you soak the potatoes the more flavor they will absorb.

Editor's Note:

The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:
177 calories; protein 2.9g; carbohydrates 24.8g; fat 7.5g; sodium 10.9mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Brittni Rasa
Rating: 5 stars
10/13/2014
I think it all makes perfect sense and I can't wait to try it!!!! Read More
Helpful
(4)

Most helpful critical review

Baking Nana
Allstar
Rating: 3 stars
02/22/2014
5 Stars for flavor but 1 Star for instructions / method. My concern is step 5 - "Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil." WARNING! This is darned right dangerous! Putting wet anything into hot oil can cause FIRE and splatter burns. Please, if you make this recipe, pat the potatoes dry or spin them in a salad spinner to dry them before adding to the hot oil. This has you first soaking the potatoes in cold water to remove the starch, which is great and then patting them dry - I don't know why because you then place them in a vinegar / water bath to soak again. The recipe does not have you drying the potatoes before frying. All that said, these did have a good flavor - the thinner the potato slices the better the chips. I used my food processor slicing attachment, if you don't put any pressure on the potato to force it down the slicing blade will cut paper thin potato slices in no time at all. Read More
Helpful
(45)
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Baking Nana
Allstar
Rating: 3 stars
02/22/2014
5 Stars for flavor but 1 Star for instructions / method. My concern is step 5 - "Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil." WARNING! This is darned right dangerous! Putting wet anything into hot oil can cause FIRE and splatter burns. Please, if you make this recipe, pat the potatoes dry or spin them in a salad spinner to dry them before adding to the hot oil. This has you first soaking the potatoes in cold water to remove the starch, which is great and then patting them dry - I don't know why because you then place them in a vinegar / water bath to soak again. The recipe does not have you drying the potatoes before frying. All that said, these did have a good flavor - the thinner the potato slices the better the chips. I used my food processor slicing attachment, if you don't put any pressure on the potato to force it down the slicing blade will cut paper thin potato slices in no time at all. Read More
Helpful
(45)
Brittni Rasa
Rating: 5 stars
10/13/2014
I think it all makes perfect sense and I can't wait to try it!!!! Read More
Helpful
(4)
Kari
Rating: 2 stars
08/04/2020
No vinegar flavor at all not sure how, I didn’t even dilute the vinegar like stated. I soaked my potatoes overnight in the vinegar and still was unable to achieve any taste. I was also unable to achieve any crispness from this method without a ton of color. I have sprinkled more vinegar on my chips after I took them out of my fry pan and I am baking them in the oven at 170 to dry them back out. I am optimistic that I will be able to keep some flavor this way. I think next time I will only fry them pale then finish off in the oven after I give them a good vinegar spray bath. Read More
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expertfoodie
Rating: 1 stars
03/04/2015
The vinegar taste was not there they were either undercooked or burnt. Read More
juls
Rating: 1 stars
07/08/2019
was not at all vinegary. needed more soaking time. Read More
Anastasia
Rating: 5 stars
02/07/2018
Really good flavour in these crisps! Will make them again. Read More
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