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Homemade Salt and Vinegar Chips

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 55 min
  • Yield: 4 to 6 servings
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Ingredients

Vegetable oil, for deep-frying

2 medium russet potatoes

About 1 tablespoon distilled white vinegar 

Kosher salt 

Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until it registers 300 degrees F on a deep-fry thermometer.

Directions

Special equipment:
a deep-fry thermometer; a small spray bottle or atomizer
  1. Slice the potatoes by hand as thinly as possible, about 1/8 to 1/16 inch thick. Pat dry with paper towels. Put the vinegar in a small spray bottle or atomizer; set aside.
  2. Add about one-quarter of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 10 minutes. Transfer the chips to a paper towel-lined baking sheet and top with a generous sprinkling of salt. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches.
  3. Spritz a fine mist of vinegar all over the chips and serve immediately (you may not use all of the vinegar).