Salt and Vinegar Potato Chips

  • Recipe By
  • Published Jan 1st
  • Ready In2h 15m
  • Servings6
  • Calories177
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!

Salt and Vinegar Potato Chips Ingredients

The following are the ingredients needed to make delicious Salt and Vinegar Potato Chips for 6 servings:

  • 4 potatoes, thinly sliced
  • cold water to cover
  • 3 cups white vinegar
  • 1 cup cold water
  • 2 cups vegetable oil for frying
  • salt to taste

Salt and Vinegar Potato Chips Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In2h 15m

To cook Salt and Vinegar Potato Chips, you need about 15 minutes of preparation time. The time needed to cook this Salt and Vinegar Potato Chips is about 30 minutes , and you can serve your Salt and Vinegar Potato Chips within 2 hours 15 minutes . The following are the steps to cook Salt and Vinegar Potato Chips easily:

  1. 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. 2 Spread potatoes slices onto paper towel; pat dry with more paper towels.
  3. 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 at least 30 minutes more.
  4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  5. 5 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.
  6. 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 paper towel to further dry and cool completely.

Notes

  • 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; 7.5 grams of fat; 24.8 grams of carbohydrates; 2.9 grams of protein; 0 milligrams of cholesterol; 11 milligrams of sodium.

  1. Feb 7th 2018

    Really good flavour in these crisps! Will make them again.

  2. Feb 16th 2015

    The vinegar taste was not there, they were either undercooked or burnt.

  3. Oct 13th 2014

    I think it all makes perfect sense and I can't wait to try it!!!!

  4. Feb 22nd 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 ...