Salt and Vinegar Potato Chips Recipe

Potatoes: The base of the chips, providing the starchy and crispy texture. Use russet or Yukon gold for best results.

White vinegar: Adds the signature tangy flavor to the chips, soaking into the potato slices before baking.

Olive oil: Helps to crisp up the chips in the oven and adds a subtle richness.

Sea salt: Enhances the flavor of the chips, balancing the tanginess of the vinegar.

To achieve perfectly crispy potato chips, it's crucial to ensure the potato slices are evenly thin. Using a mandoline slicer helps maintain uniform thickness, which promotes even baking. Additionally, after soaking the potato slices in vinegar, make sure to thoroughly pat them dry with a paper towel. This step removes excess moisture, allowing the olive oil and sea salt to adhere better and resulting in a crispier texture.

• russet or yukon gold potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to your chips.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity with a slightly fruity undertone, making it a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which makes it a suitable replacement for olive oil in this recipe.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor profile, making it an easy swap for sea salt.

• Allow the potato chips to cool completely before storing. This prevents condensation, which can make the chips soggy.
• Store the cooled chips in an airtight container. A resealable plastic bag or a glass jar with a tight-fitting lid works well.
• Keep the container in a cool, dry place, away from direct sunlight. A pantry or cupboard is ideal.
• If you want to keep the chips fresh for a longer period, consider adding a small packet of silica gel to the container. This helps absorb any excess moisture.
• For freezing, place the cooled chips in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chips to a resealable freezer bag, removing as much air as possible before sealing.
• Label the bag with the date and type of chips, so you can easily identify them later.
• When ready to enjoy, let the chips thaw at room temperature for a few minutes. If they’ve lost some of their crispiness, you can reheat them in a preheated oven at 350°F (175°C) for a few minutes until they regain their crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the potato chips in a single layer on a baking sheet. Bake for about 5-7 minutes, or until they regain their crispiness. Keep an eye on them to prevent burning.

• Air Fryer Method: Set your air fryer to 350°F (175°C). Place the potato chips in the basket in a single layer. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• Microwave Method: Place the potato chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30-second intervals until they are crispy again. Be cautious as this method can sometimes make the chips chewy rather than crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Add the potato chips in a single layer and heat for 2-3 minutes, stirring occasionally, until they are warmed through and crispy. This method can add a bit of extra crunch.

• Mandoline slicer: This tool is essential for achieving uniformly thin potato slices, which ensures even cooking and crispiness.

• Large bowl: Used to combine the potato slices with vinegar, allowing the vinegar to infuse the potatoes with flavor.

• Paper towel: Necessary for patting the potato slices dry after soaking in vinegar, which helps them crisp up in the oven.

• Baking sheet: Provides a flat surface for spreading the potato slices in a single layer, ensuring they bake evenly.

• Parchment paper: Lining the baking sheet with this prevents the potato slices from sticking and makes cleanup easier.

• Oven: Preheated to 400°F (200°C), it bakes the potato slices to a golden brown and crispy perfection.

• Measuring cups: Used to measure out the vinegar and olive oil accurately.

• Measuring spoons: Used to measure the sea salt precisely.

• Spatula: Handy for turning the potato slices halfway through baking to ensure even browning.

• Cooling rack: Allows the baked potato chips to cool evenly and stay crispy before serving.

Use a mandoline slicer: Quickly slice potatoes evenly and thinly to save time and ensure uniform cooking.

Soak in advance: Soak potato slices in vinegar the night before to save time on prep day.

Preheat the oven: Make sure the oven is fully preheated before baking to ensure chips cook evenly and quickly.

Batch baking: Use multiple baking sheets to bake more chips at once, reducing overall cooking time.

Use parchment paper: Line baking sheets with parchment paper for easy cleanup and faster turnaround between batches.