Vinegar & Salt Chips

Andy Anderson !


I love vinegar chips but I don’t like the things that they put into the store-bought ones. This recipe contains potatoes, vinegar, and salt… that’s about it.

So, you ready… Let’s get into the kitchen.

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5 Min
15 Min
Deep Fry



1 lb
russet potatoes
1 c
white vinegar
1 c
filtered water
1 Tbsp
salt, kosher variety
peanut oil, for deep frying


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2Gather your ingredients.

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3Cut the potato into 1/8-inch (.3cm) slices.

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4Chef’s Tip: A mandoline is a great tool for this step, but watch your fingers when slicing that tater.

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5Place the sliced potatoes into a bowl of cold water, and allow them to sit for 20 minutes, stirring occasionally.

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6Rinse and drain the potatoes.

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7Add the cup of vinegar and water with the salt into a bowl, and stir until the salt is completely dissolved.

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8Add the potato slices, and allow them to rest for 2 hours.

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9Add about 2 inches (5cm) of oil to a pot, and bring up to 320f (160c).

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10Remove the potato slices from the vinegar/water bath, and thoroughly dry on paper towels.

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11Add to the oil in batches.

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12Allow to deep fry until crisp, about 4 to 5 minutes.

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13Drain on paper towels, and sprinkle with additional salt.

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14Chef’s Note: You could even make these healthier by baking them in the oven.

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16Serve with a sandwich, or just eat them out of the bowl. Enjoy

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17Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids