This is a great recipe for when you have guests coming over or for your next summer barbecue! These chips come out so crispy and are much better than their store-bought counterparts. With only four ingredients, these are so simple to make – they just require some pre-soaking to get all of that delicious vinegar flavor.
Serving
These should be served right after or soon after coming out of the air fryer. They can still be eaten the next day, but they won’t hold their crisp until then. These are great to serve as an appetizer or side to some veggie burgers, sausages, or whatever you’re making! I love the flavor of them on their own, but you can also dip them in a little ketchup if that interests you.
What Equipment Do I Need?
- Air Fryer
- Large Mixing Bowl
- 1 Cup & 1 Teaspoon Measurement
- Cutting Board & Knife
Ingredients
- Russet Potatoes
- Distilled White Vinegar
- Extra Virgin Olive Oil
- Sea Salt
Substitutions
There aren’t any substitutions in this recipe unless you’d like to try using a different type of potato or add extra spices like garlic or onion powder.
Salt & Vinegar Chips
Equipment
- 1 Air Fryer
Ingredients
- 3 large russet potatoes
- 4 cups distilled white vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
Instructions
- Cut the potatoes into very thin slices.
- Add the slices to a large mixing bowl and cover with vinegar.
- Let soak for 50 minutes to 1 hour.
- Drain the vinegar.
- Add the salt and extra virgin olive oil.
- Preheat your air fryer to 390℉ according to its directions.
- Air fry for 25 to 30 minutes, pausing every 5 minutes to mix. If need be, when some chips are crispy enough, you can take them out of the fryer and continue to cook the ones that are not yet crispy.
- Serve immediately.
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