Everyone grew up with salt and vinegar chips, they’re practically a party staple. I got curious when seeing that most chips are baked and knew I needed to try and make them for myself. I’ve included the baked and fried versions of this recipe so you can choose your method of cooking. If you’re opting to make a sweet potato version, these may need a bit longer (20-25 minutes) to cook in the oven.
Salt & Vinegar Chips
Make this classic party staple with sweet potatoes for the ultimate twist
Course: SnacksCuisine: AustralianDifficulty: Medium
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 potatoes
4 cups white vinegar
salt (to taste)
oil (for frying, optional)
Directions
- Slice your potatoes into 5mm slices using a knife, mandolin,
- or slicing side of a grater.
- Place your chips into a bowl and pour over the vinegar until submerged completely. Allow to sit between 30 minutes and 2 hours to infuse the flavour.
- Drain the chips then pat dry to remove excess moisture.
- You can cook these two ways:
- Preheat your oven to 170 degrees and prepare a baking tray. Place the chips onto the tray making sure they don’t overlap. Spray lightly with oil and bake for 15 minutes or until crispy. Place into a bowl once cooked and toss with salt
- Place some oil into a deep fryer, saucepan, or wok and heat up. Place the chips into the fryer, being careful not to crowd it. Fry for 3- 5 minutes or until golden brown. Place into a bowl once cooked and toss with salt
Tips & Tricks
- Want plain chips instead? If you’d prefer to make plain chips, submerge the chips in ice cold water rather than vinegar and soak for 30 minutes.
- If you’re opting to make a sweet potato version, these may need a bit longer (20-25 minutes) to cook in the oven.
