Insanely Delicious & Easy Homemade Potato Chips Recipe - Salt and Vinegar Homemade Potato Crisp Recipe

The Best Salt & Vinegar Potato Chips!

Just four simple ingredients are required for this deliciously easy Salt & Vinegar homemade potato chips recipe! I have been making this recipe for years. It's really easy and really delicious! No deep fryer or fancy equipment required.

Read on to learn how to easily make your own Salt & Vinegar Potato Chips at home! Forget about spending $4.00 on a bag of greasy, unhealthy, preservative ridden chips. This recipe is ideal for those who like their chips a certain way. You can choose to have them crispy or slightly chewy. You choose the level of salt and the level of seasonings.

Making homemade potato chips has never been easier and I will show you how. All you need is a vegetable peeler, some potatoes, an oven and a few seasonings.

Let's get started!

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Salt & Vinegar Potato Chips Recipe

Prep Time: 25 Minutes

Cooking Time: 5-10 Minutes Per Batch

Serving Size: 1 Cup of Chips!

Don't get fooled by the prep time, it really is only 5 minutes (if that), but you will want to wait 20 minutes to let the chips soak in the salt & vinegar mixture.

Ingredients:

1 Yukon Gold or Russet Potato*

1/2 Cup of "Sub Oil Dressing" (Oil, Red Wine Vinegar and Italian Seasonings)

Sea Salt, to taste

Extra Red Wine Vinegar

Directions:

Preheat your oven to 375 degrees. Line a cooking tray with tin foil for easy clean up. Sprinkle a thin layer of sea salt on the tin foil. No need to coat with oil.

Wash and peel your potato with a vegetable peeler. Be careful! This is a great way to lose skin on your fingers. Use the vegetable peeler to make very thin slices. Try to keep every slice the same width. 

Now take your potato slices and press between paper towels to absorb excess moisture. 

Put them in a medium mixing bowl and pour the Sub Oil mixture on them. Add additional red wine vinegar to the mixture, depending on your tastes. Let this mixture sit for 15-20 minutes for the best flavor. The potatoes may start to turn brown, but don't worry - they'll turn brown anyway after they cook!

After 20 minutes, cover the baking sheet with a layer of the potato slices. Remember, you don't need to put additional oil on the tray, a thin layer of salt will suffice. Try not to let any of the slices touch, ensuring a thin layer. For every potato that you cook, you'll have to cook two batches. 

Now place the tray in your preheated oven and set the timer for 5 minutes. Depending upon the amount of oil used and the potato slice thickness, the cooking time may vary. Therefore, it is crucial that you watch the entire cooking process to ensure your chips don't burn. Once they turn a nice golden brown, they are down cooking! 

Carefully remove the tray and put the first batch of chips onto a plate lined with paper towels. Place another layer of paper towels on top to help absorb the grease.

Now onto the second batch! Be extra careful this time, your chips will cook faster because of the temperature of the baking tray. Make sure to coat the pan again with another thin layer of sea salt before placing the second batch of potato slices onto it.

The trickiest part of this recipe is to wait until you're done cooking both batches...I usually eat most of the first batch while waiting for the second to cook. If you have family around, they go super fast!

Variations and Further Tips

* You should really use either a Yukon Gold or Russet potato. I find these work the best for making homemade potato chips! Each potato makes about two batches of chips, so a good rule of thumb is one potato per person you're cooking chips for.

It will take some practice to perfectly slice the potato chips. If you can't get them as thin and crispy as you'd like, simply slice them a bit thicker (about 1/8 of an inch) and serve them as a side dish with dinner. I love these as a side dish with steak instead of mashed potatoes or french fries.

For even crispier potatoes, you could use a deep fryer, but you will have to consult your fryer's instructions as I've never used one to make potato chips before. The baked ones are really satisfying and can be cooked very crispy as long as you practice your technique.

Good luck on making your own homemade salt & vinegar potato chips!

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Comments 38 comments

RooBee profile image

RooBee 7 years ago from Here

Yum, yum, yum. Thanks for this. My other half will be completely thrilled when I whip up a batch of these. :D


girly_girl09 profile image

girly_girl09 7 years ago from United States Author

You're welcome! My problem is that it's hard to make enough to keep everyone satisfied! I always try to make a huge batch to save for later, but it's pretty much impossible. ;) If you figure out how, let me know! hahaha

I also make buffalo potato chips and will make sure to post that one tomorrow. The Salt & Vinegar one is definitely my favorite though!


bala99 profile image

bala99 7 years ago from Hyderabad, Telangana, India.

Good way of limiting fats. Thanks for the method. We have to pay attention to Temperature & Time. When I tried out http://hubpages.com/food/Soy-Nugget-Munchies for the first time, I got a dark Black product. Too bad we don't BBQ in India. Could have saved on charcoal.


Candie V profile image

Candie V 7 years ago from Whereever there's wolves!! And Bikers!! Cummon Flash, We need an adventure!

I'm gonna stop reading hubs on food when I'm starving, it's just not fair! I've bookmarked it so I'll get it later.. This just screams "NUMMMMM"!!!


bala99 profile image

bala99 7 years ago from Hyderabad, Telangana, India.

Check out

http://hubpages.com/health/Now-deep-fry-with-no-oi...

You inspired me to do it. Thanks


Drew Breezzy profile image

Drew Breezzy 7 years ago from somewhere in my mind

I hope to try this soon!


James A Watkins profile image

James A Watkins 7 years ago from Chicago

This looks like an awesome recipe for one my favorite foods. Thank you very much. I am going to put this plan into action!


hans56 profile image

hans56 7 years ago from Amsterdam/Chicago

wohooo.... going to try that one sounds perfect ..


Anamika S profile image

Anamika S 7 years ago from Mumbai - Maharashtra, India

You make it sound so easy and perfect. I wish that i did not give up on potato chips.


highwaystar 7 years ago

Just for the record, salt and vinegar chips were invented in Australia by Smiths Chip company, hehehe, just in case you didn't know...anyway, it's a universal taste bud recipe, thanks for sharing girly_girl09. Here's a tip for really getting the best out of your next batch of chips, dip them in sour chive cream...word of warning, don't blame me if you end up looking like a potatoe.


girly_girl09 profile image

girly_girl09 7 years ago from United States Author

update: I was craving these tonight but did not want to heat up the oven (it's too hot!) Instead, I marinatedf them like usual in salt, vinegar and spices and then I put some extra oil in a frying pan and sauteed them...sort of deep fryed them, I guess. They still taste the same and I didn't have to endure the hot heat of the oven! They are not as crispy as baking them in the oven, but just as tasty. :D


Hendrika profile image

Hendrika 7 years ago from Pretoria, South Africa

Yummy I'm going to try them right now! It seems like a little bit of a trick, but it sounds easy enough.


rick 6 years ago

looks good:]


andie_day 6 years ago

I'm eight weeks pregnant and have NOT been able to keep salt & vinegar chips in the house!! Most brands don't have enough vinegar for my cravings, so I've been searching for a homemade recipe. :-) I'm looking forward to trying these!


Cat 6 years ago

Thanks for the bad advice on the "no oil on the aluminum foil" bit. much appreciated.


girly_girl09 profile image

girly_girl09 6 years ago from United States Author

Cat - sorry they didn't turn out right, however I've used this recipe tons of times. You don't need oil on the tinfoil if you thoroughly soak the potato slices in the oil mixture ahead of time. Perhaps you just used vinegar? I always omit oil from the tinfoil, otherwise I find that they burn. Just make sure to coat the potato slices thoroughly in the oil mixture 15-30 minutes before cooking and you'll be all set.


Bobby 6 years ago

Wow, I've been looking for a homemade recipe for these chips for so long! Great work


Wesley 6 years ago

heeey, just sorta wondeinr if any precise measurements are needed to make the sub oil dressing

:P thaanks


girly_girl09 profile image

girly_girl09 6 years ago from United States Author

Wesley - no precise measurements are needed. A good rule of thumb is about 2/3 oil 1/3 vinegar and then spices to taste.


Wesley 6 years ago

thanks a tooon :D


Leroy Jenkins 6 years ago

What italian spices do you put in??

I don't want to put in anything that might make it taste bad, so what do you guys all put in?


Wesley 6 years ago

Hi again, I made the chips, but they didn't really taste like salt and vinegar...

Any ideas as to what i did wrong?


girly_girl09 profile image

girly_girl09 6 years ago from United States Author

Hi Wesley, I would try increasing the amount of vinegar according to your tastes or perhaps using a spray bottle with a fine mist spray if you're looking for even more flavor. (Just spray more vinegar on after they're done cooking) I always find they are quite flavorful.


Michael Shane profile image

Michael Shane 6 years ago from Gadsden, Alabama

Sounds great! I'll bookmark it...Thanks


habee profile image

habee 6 years ago from Georgia

Hubbby loves the salt and vinegar version!


Phyo 6 years ago

Please kindly let me know, can I put the seasoning (sauce or paste get from fisheries by-products )??


emi 6 years ago

yumo i am going to make this right now


Eva 6 years ago

i relly lik this so much i had it at my wedding and every one l iked it that there wanent evan one crum left..... THANKYOU


Lali 6 years ago

I did it, and i failed at it.I accidentally used kosher salt instead of sea salt, and the result was horrible, we had to scrape the salt off to taste a piece of the chip,don't get me wrong, the chips were delicious,but the salt almost killed me haha. i had two or three and couldn't take it. But still, i like the recipe. :]


Vicki 6 years ago

OMG these are sooooo delicious!!!


Philip Rowell 6 years ago

Awesome. I'm a potato chip addict but have felt too guilty about eating too many fried chips. This is perfect! Chip heaven.


Scribenet profile image

Scribenet 5 years ago from Ontario, Canada

This sounds fabulous! Oh boy, I'm gonna love these and because I can only make so much...hopefully I will enjoy the taste and have a limit on quantity consumed...LOL


Peggy 5 years ago

Hmmm, I'm wondering how these would do in a dehydrator.... especially if set on its highest setting. We've made crunchy veggie chips with it so I may have to try this out.


wendy87 5 years ago

i love anything from potatoes and chips!!!! love chips very useful hub thanks.....


Rose 5 years ago

Thanks for the recipe! My boyfriend will be super stoked for this. I'm gonna be spending quite a bit of time in the kitchen tomorrow! :)


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona

Thanks, this looks very good!


Krys 5 years ago

I made these,& they were good. but the first batch was too crunchy& it stuck to the foil& it wasn't that good. the second batch was better because i didn't cook them til they were COMPLETELY golden& they tasted better. the third time (i didn't slice them right) i didn't cook them until they were brown, but when they cooled they were crunchy& really good!


Denise 4 years ago

I don't have a vegetable slicer, so all I could use was a knife. My chips came out a little thick, but they were still good! I'll definitely invest in a veg slicer, though.

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