Homemade Salt and Vinegar Potato Chips

Crispy salt and vinegar potato chips will make you question why you buy chips in the first place.


Homemade Salt and Vinegar Potato Chips | www.chocolatemoosey.com

For the longest time, I’ve had “make my own potato chips” on my bucket list. Something I did a long, long time ago when taking foods class in middle school. So long ago that I’m pretending I never did. The problem is you have to cut the potatoes super thin to crisp up; otherwise they become French fries (French chips?). Unless you have superior knife skills, you need a mandoline to slice them paper thin. Today I teamed up with OXO to review their handheld mandoline (found online here) and can finally cross homemade salt and vinegar chips off of my list. And if you’re really good, one of you can win one as well.

Homemade Salt and Vinegar Potato Chips | www.chocolatemoosey.com

The key to making chips is having super thin slices. So thin that you can practically see through them. Too thick and the middle becomes cooked, not crisped. The OXO mandoline has three settings. I would tell you those settings, but the sizes aren’t labeled anywhere. I’m guessing 1/8 inch thick, 1/4 inch thick, and 1/2 inch thick. They are labeled as 1, 2, and 3. I started out on setting 3 but realized my slices were a tad thick for chips, so then I switched to setting 2 then to setting 1. Much better. If you’re making a dish such as scalloped potatoes or au gratin, then you’ll want to use setting 2 or 3 for uniformed yet slightly thicker slices.

UPDATE: After asking OXO, I found out the measurements for each setting. Setting 1 is 1.5 mm; setting 2 is 2.5 mm; and setting 3 is 4.5 mm.


OXO Handheld Mandoline ReviewOXO Handheld Mandoline Review

To use the mandoline, place it over any bowl and use the gripper to hold the item you are slicing. This is very important because the blade is sharp. However, some long and skinny vegetables such as carrots or parsnips don’t grip very well. When I sliced some carrots for a soup, I couldn’t use the gripper until I got closer to the blade. Fatter produce such as potatoes and apples gripped just fine. Because the blade is so sharp, OXO installed two safety devices. The first is locking the blade in place. Make sure you do this before washing. Second is the gripper slides onto the mandoline and covers the blade for storage. This is very critical if you have a junk drawer of tools (me!) and that you don’t accidentally cut yourself when reaching for something else.


Homemade Salt and Vinegar Potato Chips | www.chocolatemoosey.com

Now for the best part – the chips! I chose salt and vinegar chips because that’s one of my favorite flavors. Not only do I love the taste, it helps calm my stomach when I feel nauseous from motion sickness. Typically when you make chips, you soak the slices in water. For these chips, you soak them in vinegar instead. I’ve experimented with 30 minutes, 1 hour, and 2 hours. I highly recommend 2 hours for maximum flavor; however, if you are in a hurry, soak at least 1 hour. 30 minutes only gives some hint of vinegar.


Homemade Salt and Vinegar Potato Chips | www.chocolatemoosey.com

I also made these chips two ways – fried and baked. I’m going to include directions for both methods, but I think I’m going to stick with baking. The result of both methods produces crispy chips, so why add extra calories? However, frying cooks them much faster. If you have the time, bake them. If not, fry them. In addition to potato chips, I also made apple chips the same way. The possibilities are endless – carrot chips, sweet potato chips, even beet chips.


Homemade Salt and Vinegar Potato Chips | www.chocolatemoosey.com

Equipment used:


Homemade Salt and Vinegar Potato Chips
 
Author:
Serves: 2 servings
Ingredients
  • 1 russet potato (peeling optional)
  • 3/4 cup vinegar
  • Salt
  • Frying oil (such as vegetable or peanut), enough to fill a fryer or to brush slices before baking
Instructions
  1. With a mandoline (or awesome knife skills), thinly slice the potato to about 1/10 inch (2.5 mm) thick (setting 2 on the OXO mandoline). You do not want to see through the slices.*
  2. Soak in vinegar for 2 hours. Drain and pat completely dry.
For frying the chips
  1. Fill a fryer (or a really deep saucepan) with frying oil of choice and heat to 350F. Place a cooling rack on top of a cookie sheet.
  2. When the oil is ready, ensure the potato slices are completely dry. Fry a few at a time until golden brown, being careful not to overcrowd the fryer. Time will vary depending on the size and thickness of the slices, but the average is 3-5 minutes.
  3. Remove the chips and place on the cooling rack. Immediately sprinkle with salt. Let cool for a few minutes to allow them to crisp.**
  4. Repeat with the remaining slices, ensuring the oil is 350F when frying. You may need to pause in between batches to let the oil heat up again.
For baking the chips
  1. Preheat oven to 400F. Line two baking sheets with foil and lightly grease with cooking spray.
  2. Place the slices in a single layer on the two sheets. Brush each slice with oil then sprinkle salt on top.
  3. Bake for 15 minutes. If they aren't golden brown and crisp, bake them in 5 minute increments until done. Let sit a few minutes to crisp up.
Notes
*If you can't slice them that thinly, make sure all slices are evenly sliced and adjust cook time. If a slice is too thick, it may not crisp up like a chip.
**The chips won't be crispy immediately out of the fryer. After a few minutes, they will crisp up.


Homemade Salt and Vinegar Potato Chips | www.chocolatemoosey.com
This photo shows the chips are on a rack after they are fried, not baked.

Giveaway over.

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Disclosure: OXO provided me with one handheld mandoline to review and one to give away. All thoughts and photographs are mine. This post also contains Amazon affiliate links, which means I earn a tiny bit of commission if you buy through these links. Each penny made goes back into the blog.

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Comments

  1. It doesn’t cut parsnips well?? Hahahahahahaha Ouch.

  2. Carla, I want these potato chips so bad it hurts. I can’t wait to make these. Now, to buy a mandoline.

  3. These sound CRAZY good… I love S&V chips above all others, well except maybe dill pickle

  4. I’d either make a parsnip gratin or these chips. I have a daughter that LOVES salt & vinegar potato chips from the store. I’m thinking she’d enjoy them even more if I made them for her from scratch!

  5. These potato chips look awesome! So thin and crisp and om nom nom

  6. I love that you showed us two ways to make this, since you know I don’t like to fry at home. Baking chips for the win!

  7. Very nice looking chips! Salt and vinegar are my weakness! I have an OXO mandolin already, so I wont enter, good luck everyone! :)

  8. Susan Christy says:

    I will be slicing apples for pie, apple crisp and other fall desserts.

  9. I have the big old bulky granddaddy DeBuyer mandoline, which I love. But I always buy handheld mandolines as gifts, and would find a handheld sufficient (I don’t have one!) for most slicing tasks.

  10. These are amazing Carla. My gramma used to make homemade chips for us all the time. She was from Quebec and man they know chips and fries there. I need to try these, my daughter is a huge salt and vinegar fan. They look absolutely perfect.

  11. My neighbor is blind but cooks everyday. She makes her own granola etc. in the oven, but uses the microwave to make potato chips. She salts and spices them immediately after cooking.They are very good !!

  12. Oh my, I am so going to make these. I would have never have thought to soak in vinegar – that’s such a good idea. I’ll let you know how I go.

  13. Come to mama!! These look amazing! I need to make my own potato chips stat!

  14. Trying these out today. Along with s&v green beans tired of greatn bean casserole…yuck .Oh yeah be careful with mandolin never used one . fingertip almost sliced off….such

  15. Alrighty, I have two of my homegrown red potatoes sliced and soaking. Along, with a carrot that I sliced to make sure my mandolin would get things thin enough (separate containers)… I plan to be eating tasty, organic, and CHEAP chips in about 2 1/2 hours…

    • Hmmmm, okay… some of mine crisped and some didn’t… and they seemed to lack a strong vinegar flavor. I used the bake method and instead of foil used a silicone sheet. Could this be the issue?

      I see the photos show the chips on baking sheets and a baking rack, but the directions say foil lined sheets… should I have baked them on a rack instead? Or is that how you drained your fried chips?

      I used white distilled vinegar… is there a better/stronger vinegar to use? Soak time was about 2.5 hours, got busy with other stuff. ;-)

      • Hmm I’m not sure why yours didn’t crisp up without being in the kitchen with you. Maybe you didn’t brush with enough oil or baked them long enough? I never tried this recipe with red potatoes or with silicone mats, so I’m not sure if that matters. I’ll have to experiment. The tray in the photo is from frying, so that’s why they are on a rack.

  16. Thank you. Is there any special type of vinegar I should use?
    BTW-I purchased the Mandoline and Fryer you recommended from your link. They work great.

    • I used regular white distilled vinegar. Glad you’re enjoying the mandoline and fryer! As you probably saw, the fryer doubles up as an extra cooker when your stove is occupied. I’ve used it when I need a few hours for meat to cook.

  17. I made these yesterday and my son and I gobbled them up and ate them before we could make it in front of the TV! I am thinking about slicing several potatoes at once, next time. Any suggestions on a maximum time these could safely soak in vinegar in the fridge? Thanks for a great recipe!

    • Haha yes I’ve been there too, kinda like eating the movie popcorn before the movie starts ;) I don’t know of a max time, but no more than 24 hours I’d imagine.

  18. Brandilynn says:

    I am trying this today with daikons instead of potatoes. Low carb:-) Wish me luck!

  19. I made the chips and they came out great. My finger slipped off the potato and a piece of my finger got sliced off. Be careful that oxo madoline is so sharp…

  20. How is your instructions gonna mention to use foil and I’m your picture you used a rack? I made these and they didn’t come out too well. The vinegar was too strong and the chips didn’t get crispy prior to burning. :-(

  21. Felicia says:

    I am about to make some of the chips. When I soak them in vinegar, do I place them in the fridge or leave them at room temperature?

  22. Thanks for the recipe!
    Have you tried adding the vinegar after baking them? I’m not a very patient person :)

    • No, I have not. I know French fries can be served with salt and malt vinegar, so maybe you can with potato chips? Although I think soaking beforehand would be better flavor-wise.

  23. Diese Kerle Versuchen says:

    Wow that was unusual. I just wrote an incredibly long comment but
    after I clicked submit my comment didn’t show up.
    Grrrr… well I’m not writing all that over again.
    Regardless, just wanted to say great blog!

  24. Got the potatoes soaking now! Can’t wait to try them in about 2.5 to 3 hours. Is 2 hours the minimum amount to soak in viniger?

  25. I too sliced my finger… I joked about it “finger flavored chips” but it still hurts. I soaked my chips way over 2 hours but my baked chips barely had vinegar taste. I also had some good crispy ones and others weren’t. I think that I missed drying the ones that didn’t crisp up.

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