Homemade Salt and Vinegar Potato Chips


  • 1 large russet potato, peeling optional (roughly 6-8 ounces) 
  • 3/4 cup white distilled vinegar (or water in a pinch) 
  • 1 tablespoon vinegar powder* (see Note) 
  • 1/2 teaspoon salt 
  • Frying oil (such as vegetable or peanut), enough to fill a fryer or to brush slices before baking
I sliced my finger… I joked about it “finger flavored chips” but it still hurts. I soaked my chips way over 2 hours but my baked chips barely had vinegar taste. I also had some good crispy ones and others weren’t. I think that I missed drying the ones that didn’t crisp up.

For Original Homemade Salt and Vinegar Potato Chips Recipe visit @chocolatemoosey.com