Salt & Vinegar Potato Chips

Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.

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Salt and Vinegar Chips
Photo by Ronald Tsang

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Prep Time
25 min
Cook Time
40 min
65 min


  • 14 oz 
purple or Russet 
potatoes, scrubbed 
and cut into 1/16-inch 
slices with a mandoline
  • 1 cup 
apple cider vinegar, 
or as needed
  • 2 tbsp 
olive oil
  • 1½ tsp 
sea salt


  1. Preheat oven to 400°F.
  2. In a bowl, submerge potato slices in vinegar. Soak for 15 to 30 minutes; drain and wipe out bowl. (NOTE: Soaking for 15 minutes yields a mild vinegar flavor, if you prefer a bigger acidic punch, soak for 30 minutes.)
  3. Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with oil and salt. Line 2 large baking sheets with parchment paper and lay potato slices flat, ensuring they are not overlapping.
  4. Bake for 8 minutes, flip over, and bake for 3 to 5 minutes more, until chips are crispy and edges are slightly browned. Transfer chips to racks to cool. Arrange remaining potato slices on sheets and repeat baking process.

Nutrition Information

  • Serving Size 1/6 of chips
  • Calories 88
  • Carbohydrate Content 11 g
  • Cholesterol Content 0 mg
  • Fat Content 4.5 g
  • Fiber Content 1.5 g
  • Protein Content 1 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 484 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g

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