Homemade air fryer salt and vinegar potato chips are the perfect snacks for when you're feeling salty and vinegary. They're crispy, crunchy, and packed with flavor. Plus, they're air fried, so you don't have to feel guilty about indulging in a little extra oil. And while we're on a Salt and Vinegar subject here, please try Air Fryer Salt and Vinegar Chicken Wings. Insane!
Why Air Fryer Salt and Vinegar Potato Chips?
Nothing beats Homemade Air fryer potato chips and snacking on its salty crispy caramelized edges. I love this recipe for its delicious taste and simplicity. There's nothing else in this recipe besides salt, vinegar, potatoes, and a little oil. And some freshly ground pepper too. Yum!
I never liked the store-bought chips because they were always too greasy, these are perfect, however. The Air Fryer gives them a nice crispy texture without all the oil, and the vinegar flavor is spot on. I like to dip mine in ranch dressing or serve them with homemade Copycat Chick-Fil-A dipping sauce, but you can eat them plain. If you're looking for a healthier alternative to traditional fried chips, give Air Fryer salt and vinegar potato chips a try. You won't be disappointed.
How to make Air fryer salt and vinegar potato chips.
1. Scrub and rinse potatoes. Leave the skins on.
2. Using a sharp knife, thinly slice potatoes. About 2-3 mm. I used this Victorinox knife. Alternatively, you can use the potato mandoline slicer.
3. Rinse the potatoes under running water. This helps to rid of the starch.
4. Boil the potato slices in vinegar and salt for 5 minutes.
5. Remove from pan, pat dry, and air fry at 380 degrees F.
Ingredients
- 2 medium potatoes. I use Russet potatoes. Thinly sliced. About 2-3 mm in thickness.
- 2 cups distilled white vinegar
- 1 Tablespoon plus 1 teaspoon of kosher salt
- 2 Tablespoon olive oil (or avocado oil)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh dill or parsley, finely chopped. For garnish
Instructions:
- Scrub and rinse potatoes. Leave the skins on (Optional).
- Using a sharp knife, thinly slice potatoes. About 2-3 mm. I used this Victorinox knife. Alternatively, you can use the potato mandoline slicer.
- Rinse the potatoes under running water. This helps to rid of the starch.
- n a small pot, combine the potato slices, vinegar, and one tablespoon of salt. If vinegar does not cover potatoes by at least ¼ inch, top it up with cold water until it does.
- Bring to boil, lower the heat, and simmer until fork-tender. About 5 minutes.
- Let cool in the liquid for 15 minutes.
- Drain well and pat the potatoes dry with paper towels.
- Preheat the air fryer to 380F/190C.
- Place the potato slices in a large bowl. Sprinkle with olive oil. I use this OXO food basting brush to thinly brush each potato slice with oil. Alternatively, you can spray with oil. I use the Ghee spray oil.
- Sprinkle with the remaining teaspoon of salt and pepper. Toss to coat.
- Arrange the potato slices in a single layer. Air fry mode until lightly browned on top, about 5 minutes. Then flip and slices and air fry until golden brown, with crispy edges and caramelized spots. About 4-5 minutes more.
- Serve with Copycat Chick-Fil-A Sauce or Chipotle dipping sauce. Enjoy!
Tips for the Best Homemade Potato Chips
- Use starchy potatoes such as Russet or Yukon Gold. These varieties will produce chips that are nice and crispy.
- Cut the potatoes thinly, using a mandoline if possible. If the potatoes are too thick, they won't get crispy enough when cooked.
- Soak the potato slices in cold water for at least 15 minutes before cooking. This will help to remove some of the starch, which will make for crispier chips.
- Fry the potato slices in the air fryer until golden brown. Be sure not to overcrowd the air fryer basket, or the chips will stick together and won't get crispy.
- Sprinkle potato chips with more salt, if desired. While they're still hot.
Enjoy your homemade potato chips with your favorite dip or spread!
Adapted from Martha Stewart. I loved this grilled potato chips recipe from Martha Stewart and converted it into the air fryer salt and vinegar potato chips.
Our Other Favorite Crispy Snacks
Air Fryer Salt and Vinegar Potato Chips
Nothing beats Homemade Air fryer potato chips and snacking on its salty crispy caramelized edges. I love this recipe for its delicious taste and simplicity. There's nothing else here besides salt, vinegar, and potatoes. And some pepper too. Yum!
Ingredients
- 2 medium potatoes. I use Russet potatoes. Thinly sliced. About 2-3 mm in thickness.
- 2 cups distilled white vinegar
- 1 Tablespoon plus 1 teaspoon kosher salt
- 2 Tablespoon olive oil (or avocado oil)
- ¼ teaspoon freshly ground black pepper
Instructions
- Scrub and rinse potatoes. Leave the skins on (Optional).
- Using a sharp knife, thinly slice potatoes. About 2-3 mm. I used this Victorinox knife. Alternatively, you can use the potato mandoline slicer.
- Rinse the potatoes under running water. This helps to rid of the starch.
- In a small pot, combine the potato slices, vinegar, and one tablespoon of salt. If vinegar does not cover potatoes by at least ¼ inch, top it up with cold water until it does.
- Bring to boil, lower the heat, and simmer until fork-tender. About 5 minutes.
- Let cool in the liquid for 15 minutes.
- Drain well and pat the potatoes dry with paper towels.
- Preheat the air fryer to 380F/190C.
- Place the potato slices in a large bowl. Sprinkle with olive oil. I use this OXO food basting brush to thinly brush each potato slice with oil. Alternatively, you can spray with oil. I use the Ghee spray oil.
- Sprinkle with the remaining teaspoon of salt and pepper. Toss to coat.
- Arrange the potato slices in a single layer. Air fry mode until lightly browned on top, about 5 minutes. Then flip and slices and air fry until golden brown, with crispy edges and caramelized spots. About 4-5 minutes more.
- Serve with Copycat Chick-Fil-A Sauce or Chipotle dipping sauce. Enjoy!
Notes
Other delicious Air fryer potato recipes to try.
Air fryer Hasselback potatoes.
Din
Ultra crispy and delicious. Thank you
renee
can u use sweet potatoes
Irina
I haven't personally tried it yet, but I'd give it a try on the same recipe and principle. Love your idea!
Nicole
Although I dried the potatoes carefully, I had to dehydrate them for hours before re airfrying them
Chris L
Just tried this recipe as my first air fryer potato chips, and it worked super well. My wife said "amazing" after a taste test. I used white vinegar, cider vinegar and malt vinegar. I did 3 mm chips using a mandolin with a single russet, skin on. The slices were light enough to blow around a bit in the air fryer, requiring some repositioning. This was a fun experiment. I can hear crunching in the next room! We had no dipping sauce. One medium russet took two batches to complete. Thanks, Irina.
Irina
HI Chris. I'm so glad you made the recipe work. And glad that you and your wife enjoyed it too.