SEARCH
More 3 Photos

Salt and Vinegar Potato Chips Recipe

Recipe by: Sarah Wilkens

"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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In2 h 15 m
  • 1Put 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.
  • 2Spread potatoes slices onto paper towel; pat dry with more paper towels.
  • 3Mix 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.
  • 4Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • 5Working 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.
  • 6Use 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.
Footnotes
  • 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.
Ingredients
  • 6 servings
  • 177 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    177
    9%
  • Fat:
    7.5
    11%
  • Carbs:
    24.8
    8%
  • Protein:
    2.9
    6%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like