Insanely Delicious & Easy Homemade Potato Chips Recipe - Salt and Vinegar Homemade Potato Crisp Recipe
By girly_girl09
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?
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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 anyways 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 your 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!
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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!
Comments
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!
Good way of limiting fats. Thanks for the method. We have to pay attention to Temperature & Time. When I tried out http://hubpages.com/hub/Soy-Nugget-Munchies for the first time, I got a dark Black product. Too bad we dont BBQ in India. Could have saved on charcoal.
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"!!!
I hope to try this soon!
This looks like an awesome recipe for one my favorite foods. Thank you very much. I am going to put this plan into action!
wohooo.... going to try that one sounds perfect ..
You make it sound so easy and perfect. I wish that i did not give up on potato chips.
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.
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
Yummy I'm going to try them right now! It seems like a little bit of a trick, but it sounds easy enough.
looks good:]
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!
Thanks for the bad advice on the "no oil on the aluminum foil" bit. much appreciated.
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.
Wow, I've been looking for a homemade recipe for these chips for so long! Great work
heeey, just sorta wondeinr if any precise measurements are needed to make the sub oil dressing
:P thaanks
Wesley - no precise measurements are needed. A good rule of thumb is about 2/3 oil 1/3 vinegar and then spices to taste.
thanks a tooon :D
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?
Hi again, I made the chips, but they didn't really taste like salt and vinegar...
Any ideas as to what i did wrong?
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.
Sounds great! I'll bookmark it...Thanks
Hubbby loves the salt and vinegar version!
Please kindly let me know, can I put the seasoning (sauce or paste get from fisheries by-products )??
yumo i am going to make this right now
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
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,dont get me wrong, the chips were delicious,but the salt almost killed me haha. i had two or three and couldnt take it. But still, i like the recipe. :]
OMG these are sooooo delicious!!!
Awesome. I'm a potato chip addict but have felt too guilty about eating too many fried chips. This is perfect! Chip heaven.
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
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.
i love anything from potatoes and chips!!!! love chips very useful hub thanks.....
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! :)
Thanks, this looks very good!
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 becuase 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!
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.
RooBee 2 years ago
Yum, yum, yum. Thanks for this. My other half will be completely thrilled when I whip up a batch of these. :D