Salt And Vinegar Chips

Salt And Vinegar Chips

Thanks to vinegar powder, homemade Salt And Vinegar Chips that are crisp and homemade taste exactly like store-bought chips. There are recipes for both fried and baked potato chips.

I’ve had “make my own potato chips” on my bucket list for a very long time. something I did when I was in middle school and had a food science class. It was so long ago that I’m acting as though I never did.
The issue is that in order for the potatoes to crisp up, they must be thinly chopped; otherwise, they become French fries (French chips?). To slice them properly, you need a mandoline unless you have exceptional knife skills.

I’m able to cross Homemade Salt and Vinegar Chips off my list now that I’ve finally purchased a handheld mandoline.

They are salt and vinegar-seasoned handmade potato chips that are crunchy. Because of a hidden component, they taste exactly like store-bought chips.


Salt And Vinegar Chips

To use the mandoline, set it over any bowl and hold the object you want to cut with the gripper. Due to the sharpness of the blade, this is crucial.

Some long, narrow veggies, like carrots or parsnips, don’t grasp well, though.

I had to get closer to the blade before I could use the gripper when slicing some carrots for soup. Produce with more weight, such as potatoes and apples, grasped perfectly.

I have two safety features on my mandoline because the blade is so sharp. The first step is securing the blade. Do this before washing, please.

The gripper, which fits onto the mandoline and covers the blade for storage, comes in second. If you have a junk drawer full of tools like I have and you don’t want to cut yourself while reaching for something else, this is absolutely essential.


Since salt and vinegar are one of my favorite flavors, I went with those chips. I enjoy the taste, and it also soothes my stomach when I feel queasy from motion sickness.

Typically, you soak the potato slices in water before making homemade potato chips. You soak the chips in vinegar when making salt and vinegar chips.


At first, I tried soaking for 30 minutes, an hour, and two hours. But the taste of vinegar was barely detectable. Additionally, who wants to soak for two hours?

At that point, I stumbled upon my secret ingredient: vinegar powder!


The tanginess of vinegar powder, which is dehydrated vinegar, can be used in a recipe without adding any additional liquid.

You season the homemade chips with vinegar powder, much like I do with my barbecue chips.

Online stores offer the best selection of white vinegar powder (affiliate link). There are many more brands out there; the one I used is no longer offered.



  • 1 large russet potato, peeling optional (roughly 6-8 ounces)
  • 3/4 cup white distilled vinegar
  • 1 tablespoon vinegar powder* (see Note)
  • 1/2 teaspoon salt, preferably kosher
  • Frying oil (such as vegetable, canola, or peanut), enough to fill a fryer or to brush slices before baking


  1. Slice the potato as thinly as possible using a mandoline, to approximately 1/10 inch (2.5 mm) thick (setting 2 on an OXO mandoline). It’s important to avoid looking through the slices.
  2. Pour vinegar over the potato slices after placing them in a basin. If not, add more vinegar until they are completely soaked. Take a 30-minute soak. Drain and thoroughly pat dry.
  3. Combine the vinegar powder and salt in a sizable bowl (ideally one with a lid so you can shake it for smoother coating).


  1. Heat the oil to 350 degrees Fahrenheit in a deep skillet or fryer.
  2. Make sure the potato slices are fully dry before placing them in the hot oil. Be cautious not to crowd the pan as you fry the patties one at a time until they are golden brown. Depending on the size and thickness of the slices, the time will vary, but it usually takes 3 to 5 minutes.
  3. Take out the chips and place them on a dish with paper towels to drain. Toss with the salt-vinegar mixture right away, then let cool to crisp up.
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  5. Make sure the oil is 350°F while cooking the remaining pieces. It might be necessary to stop in between batches to allow the oil to reheat.


  1. Set the oven to 400°F. Cooking spray is used to lightly lubricate two baking pans after lining them with foil.
  2. Make sure the potato slices are thoroughly dry before arranging them on the two sheets in a single layer. Each slice should be oiled.
  3. Bake for 10 to 15 minutes, or until crisp and golden (but not burnt).
  4. After 10 minutes, if you notice that some of the smaller pieces are baking more quickly, you can remove those and bake the remaining portions.
  5. Toss with the salt-vinegar mixture right away, then let cool to crisp up.

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