Salt and Vinegar Potato Chips

Steps

1. Slice the potatoes paper-thin using a mandoline set to 1/16 inch. Combine the white vinegar and water in a large bowl, add the potato slices, and soak for 20 minutes. This infuses the acetic acid deep into the potato.

2. Preheat the oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper while the potatoes soak.

3. Drain the potatoes and spread them in a single layer across clean kitchen towels. Pat completely dry on both sides. This is the most important step — any remaining moisture will prevent crisping.

4. Toss the dried slices with avocado oil in a large bowl. Arrange in a single layer on the baking sheets without overlapping. Bake for 18-22 minutes, flipping once at the halfway mark. Remove individual chips as they turn golden — they will not all finish at the same time.

5. Transfer the finished chips to a wire rack. Sprinkle immediately with sea salt and malt vinegar powder while still hot. Let cool completely — the chips firm up significantly as they reach room temperature.

Why It Works

The vinegar soak is the key to real salt and vinegar flavor. Submerging thin potato slices in diluted vinegar allows acetic acid to penetrate the starch, so the tang is baked into the chip rather than just sprinkled on top. Commercial versions use sodium diacetate and malic acid to simulate this effect without the soak step. The soak also draws out starch, which means thinner, crispier chips. Baking at 375 degrees Fahrenheit dehydrates the slices evenly, and the fine sea salt added while hot dissolves slightly into the surface for maximum adherence.

Tips

• Vinegar intensity. For milder chips, reduce the soak to 10 minutes. For face-puckering tang, increase to 30 minutes or use undiluted vinegar.
• Malt vinegar powder. This is optional but highly recommended — it adds the distinctive British chip shop flavor. Available online or at specialty spice stores.
• Drying matters. If you skip thorough drying, the chips will steam in the oven and turn out chewy rather than crisp. Use a salad spinner first, then blot with towels.
• Storage. These absorb humidity faster than unseasoned chips due to the vinegar. Store with a food-safe silica packet or a few grains of uncooked rice in the container.