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!
Have You Tried Making Your Own Potato Chips Before?
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.
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
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!
Awesome Gourmet Potato Chips
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!