Salt And Vinegar Potato Chips – a delicious recipe with potatoes, cold water, white vinegar, cold water, vegetable oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
2
Spread potatoes slices onto paper towel; pat dry with more paper towels.
3
Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
4
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5
Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
6
Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.
1170
kcal
Calories
120
g
Fat
17
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 potatoes, thinly sliced, cold water to cover, 3 cups white vinegar, 1 cup cold water, and more.
Yes, Salt And Vinegar Potato Chips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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