These Sea Salt and Vinegar Potato Chips taste similar to the Miss Vickie's brand of chips! You could probably air fry these, but I already had the deep fryer out from the other day and wanted to get more use out of the oil! If air frying, I would cook them at 375 degrees and stir every 3 minutes until potatoes are crispy and brown. Air fry potato chips are a healthier alternative to deep frying! If you want to read about the science behind salt and vinegar potato chips, click here.
This salt and vinegar potato chips recipe serves about 5 people. I ate an obnoxious amount of these, so it probably does serve more people if everyone had eaten a normal serving size. They were just so good that I kept eating them as I took them out of the deep fryer!
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Check out my other potato recipes:
How to make homemade potato chips:
- prep potatoes-I cut mine using a grater, and then soaked them in a pan of water to get the starch off. Then, I soaked them in vinegar for about 30 minutes. If you want a more strong vinegar flavor, soak them for about an hour
- dry potatoes-I dried mine with paper towels. If you want to not use so many paper towels though, you can use a regular tea towel.
- deep fry/air fry potatoes-I deep fried my potato chips until they were golden brown. You can leave them in the deep fryer for as long or as little as you want depending on how crispy you want them. You can make these potato chip in air fryer as well according to instructions.
- season potatoes with salt-this will give them the desired salt flavor. You can put as much or as less of salt as you want depending on the desired flavor.
What if I do not have a grater?
You can always thinly slice the potatoes by hand. This might take a little longer and be harder to get thin enough, but it is doable.
How to store salt and vinegar chips:
- fridge-store these potatoes in an air tight container in the refrigerator for up to one week. You could probably store them at room temperature, but I always refrigerate mine. While reheating, the air fryer makes them more crispy if you wanted to reheat them that way.
- freezer-I have not tried freezing this recipe. If you would like to try it, go for it! Let me know how it goes. I am not sure how good they would thaw.
Sea Salt and Vinegar Potato Chips
- 5 potatoes
- Apple cider vinegar
- Wash and skin the potatoes, and slice them into thin circles by using a grader.
- Place potato circles into a bowl. Fill with water until all potatoes are covered. This is to get the starch off. After a few minutes when starch begins to float, dump out water.
- In the same bowl, pour enough vinegar over potatoes until they are completely covered. Let soak for 30 minutes.
- After 30 minutes, drain out vinegar and pat potato circles dry with a cloth.
- Based upon your deep fryer size, place the potatoes in batches into the deep fryer accordingly. Put just enough in to cover the top surface.
- Take out of deep fryer when the potato circles are just starting to turn brown. Take out using a spoon with slots and place on a plate with a paper towel to absorb the excess oil. Season with desired amounts of salt. Repeat steps 2-6 with remaining potato circles until gone. You can serve these Sea Salt and Vinegar Potato Chips by batch or wait until all the potatoes are cooked and serve all together.
- Like you would a deep fryer, place potatoes in batches in air fryer basket for about 3 minutes or until crispy. Remove from air fryer and place on a paper towel to remove excess oil. Sprinkle with Salt. Repeat step until all potato slices are used.
All information presented on this site is intended for informational purposes only. Nutritional facts listed are a rough estimate and should only be followed as a general idea.