Baked Salt and Vinegar Chips

These Baked Salt and Vinegar Chips are made with russet potatoes, soaked in vinegar, and baked to perfection.

My favorite all time snack in the world are salt and vinegar chips - they are easily my guilty pleasure. So I thought, why not bake them? All you will need are 5 russet potatoes, 2 32oz bottles of white distilled vinegar, and salt.

I have always loved salt and vinegar chips. You will need a mandolin for this recipe, because chips need to be as thing as they can be to be able to crisp up. You can cook them in oil, but I wanted to bake them for a healthier recipe. If you happen to have salt and vinegar seasoning, you can definitely use that for a more potent flavor. This recipe only uses vinegar and salt and they crisp up perfectly in the oven. 

If you love this recipe, feel free to try my Sweet Potatoes in Air Fryer and my Picadillo with Potatoes.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Russet potatoes
• White vinegar or apple cider vinegar
• Salt

See recipe card for quantities.

Instructions

Start by peeling the potatoes and slicing into VERY thin slices, about ⅛ inch using a very sharp knife or mandoline. 

In a large bowl, pour the vinegar in with the chips until they are all submerged. Let them sit for 2 hours. 

Preheat the oven to 350 F.

Drain the chips and mix in the salt as needed. I used about 1 teaspoon, but you can use more!

Grease the baking sheet and arrange the chips on it. You may use multiple baking sheets.

Bake for 30-40 minutes, turning once, until golden brown and crispy. 

Serve with salt and enjoy these Baked Salt and Vinegar Chips.

Hint: Leave the potatoes soaking for longer for a more vinegary taste.

Substitutions

Potatoes: I used russet potatoes for this recipe as they work best for making potto chips.

Vinegar: It is preferable to use white distilled vinegar, although I have used apple cider vinegar which worked perfectly for this as well.

Salt: I like using small kosher salt for this, but sea salt works too.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add hot sauce on the potatoes for a nice spicy finish.
• Deluxe - try making these in hot oil or in the air fryer.
• Kid friendly - They will love these!

For a healthy snack, check out these Air Fried Zucchini slices.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Soak the chips in vinegar longer for a more vinegary taste.

Baked Salt and Vinegar Chips

---

• Author: Maxine Dubois
• Total Time: 2 H 30 minutes
• Yield: 2 Servings 1x

Print Recipe

Pin Recipe

Description

These baked salt and vinegar chips are made with potatoes, vinegar, salt and pepper and baked to perfection.

---

Ingredients

Scale 1x2x3x

• 5 large Russet potatoes
• 2 (32 oz) bottles of white distilled vinegar or apple cider vinegar
• Salt, as needed

---

Instructions

1. Start by peeling the potatoes and slicing into VERY thin slices, about ⅛ inch using a very sharp knife or mandoline. 
2. In a large bowl, pour the vinegar in with the chips until they are all submerged. Let them sit for 2 hours. 
3. Preheat the oven to 350 F.
4. Drain the chips and mix in the salt as needed. I used about 1 teaspoon, but you can use more.
5. Grease the baking sheet and arrange the chips on it. You may use multiple baking sheets, as long as they are in an even layer. 
6. Bake for 30-40 minutes. Add more salt if needed. 

Notes

• Make sure to cut the potatoes into very thin slices because then the chips will be crispier.
• If you happen to cut them into thicker pieces, you might need to put them in longer.
• As you bake and the thinner pieces are ready, take them out and put the thicket pieces back in until they reach the point you want. 

• Prep Time: 2 Hours
• Cook Time: 30 minutes
• Category: Side
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 167.8
• Sugar: 3.0 g
• Sodium: 4,189.6 mg
• Fat: 6.9 g
• Saturated Fat: 0.9 g
• Carbohydrates: 28.1 g
• Fiber: 3.8 g
• Protein: 4.4 g
• Cholesterol: 0.0 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.