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Mandy

Homemade Salt and Vinegar Potato Chips

Crunchy oven baked potato chips soaked in white wine vinegar and finished with sea salt. A fun homemade snack for cookouts or after a long day.
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Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 russet potato scrubbed well
  • 2 cups white wine vinegar
  • 1/2 cup canola oil divided
  • sea salt to taste, or another seasoning of your choice

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Wash the potato thoroughly. Peel it if you like, or leave the skin on.
  3. Thinly slice the potato with a mandoline or a sharp knife, dropping the slices straight into a bowl of very cold water as you go.
  4. Remove the slices from the water and lay them in a single layer on paper towels until dry.
  5. Place the dry slices in a bowl, cover with the white wine vinegar and refrigerate for 30 to 60 minutes, stirring halfway through.
  6. Pour 1/4 cup of the canola oil into a separate bowl.
  7. Working in batches, take the slices from the vinegar and dunk them in the oil until thoroughly coated.
  8. Arrange the slices in a single layer on a foil lined cookie sheet and sprinkle with sea salt.
  9. Bake for 20 to 30 minutes, or until crisp.
  10. Transfer the chips to paper towels to drain excess oil.
  11. Repeat with the remaining slices and the remaining 1/4 cup of oil.

Notes

The longer the slices soak in vinegar, the stronger the vinegar flavor. Try BBQ spices or a seasoned salt in place of plain sea salt.