Salt and Vinegar Potato Chips

Salt and Vinegar Potato Chips

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Sarah Wilkens 1

"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!"
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Ingredients

2 h 15 m servings 177 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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 potatoes slices onto 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 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 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. 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.

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.

Reviews

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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 ...

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

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

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