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Homemade Salt and Vinegar Chips are easy to make and so delicious! You’ll love knowing exactly what goes into your chips.

Salt and vinegar chips in a bowl.

We made our own salt and vinegar chips. You might wonder why in the world I would do such a thing, but go ahead and peek at the list of ingredients. Now, if you take a look at the list of ingredients on a bag of chips from the store you’ll find some other ingredients that you can’t buy at a grocery store. We figured it was worth a try, and know what? It was both fun and delicious. 

These chips don’t keep well, so eat them while they are fresh. It’s a fun activity that shows you exactly what goes into a potato chip (with no added chemicals). The coolest part was that we measured the oil before and after frying, and those chips hardly soaked up any of the oil. Interesting!

  • Can I double or triple this recipe to feed a crowd?

    You definitely can double or triple this batch. However, keep in mind that these chips will not keep well and you want to eat them when they are fresh.
  • How should I slice the potatoes?

    You can use the slicer on your food processor, a mandolin, or just show off your mad knife skills. We actually tried a few different slicer options and settled on using the long slit side on a cheese grater.
  • Sweet Potato Chips:

    Want a healthier option, or just don’t love russet potatoes? Use sweet potatoes instead!

If you like this recipe, you may be interested in these other delicious snack recipes:

Homemade Salt and Vinegar Chips in a ceramic bowl
Salt and vinegar chips in a bowl.
Ingredients
  • 2 russet potatoes
  • 1 1/2 cups vinegar
  • 2 cups vegetable oil
  • salt
Instructions
  • Peel the potatoes. Slice them as thinly as possible.
  • Place the potato slices in a mixing bowl and pour the vinegar in. Let sit for 2 hours.
  • When ready, heat the oil in a pot to 350 degrees.
  • Fry the slices in batches. It only takes 2-3 minutes for very thin slices. Remove when they start to brown. Drain on paper towels and salt to taste.
Notes
Course: Snack
Cuisine: American
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Susan
July 16, 2017 10:18 am

What type of vinegar did you use?

Pamela Hernández
March 20, 2017 7:18 am

Thank so much for such easy “make it yourself” recipe! When I moved from England to Chile in the 80s, salt and vinegar chips was the hardest thing I had to leave behind. Thank you for bringing them back into my life 🙂

Anonymous
October 28, 2013 1:14 pm

thanks keep it up

September 3, 2013 11:44 am

im going to make them now and i wondered how to get the vinegar taste cooooooooooool!!!!

thanks!

Anonymous
August 14, 2013 12:43 am

About how many chips does this recipe make? I'm wondering whether or not I should double it. Also, how do they hold up and how do you store them?

August 14, 2013 2:01 am
Reply to  Anonymous

It makes the equivalent of about a bag full. As with most fried foods, the chips do not store well (they go soggy) so they are best eaten fresh. They'll stay crisp for a few hours depending on your humidity levels.

July 3, 2013 4:49 am

Vegetable oil. Good catch! I'm so used to using olive oil and writing it that it slipped through my editing cracks. Thanks!

Anonymous
July 3, 2013 4:25 am

Is it Olive Oil or Vegetable Oil, you mentioned both?

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