Vegan Recipes

Homemade Salt & Vinegar Chips Recipe


Homemade Salt & Vinegar Chips Recipe

Salt and Vinegar fans rejoice! These S&V chips are a delicious and healthier alternative to the S&V potato chips I used to love as a kid. I also recommend trying the S&V green beans that I added to the recipe- they were hands down the best tasting green beans I have ever had! If you don’t want to bake these, you can grill them on the BBQ also.


  • 4-5 medium potatoes (Yukon Gold or Russet work well)
  • 1 cup white vinegar
  • 2 cups water
  • 2 tablespoons salt, plus extra for seasoning
  • 2 tablespoons olive oil or vegetable oil
  • Cooking spray or additional oil for baking


  • Mandoline or sharp knife
  • Large bowl
  • Baking sheets
  • Parchment paper
  • Paper towels


  1. Prepare the Potatoes:
    • Wash and scrub the potatoes thoroughly. There’s no need to peel them unless you prefer.
    • Using a mandoline or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch thick.
  2. Soak in Vinegar:
    • Place the potato slices in a large bowl.
    • Pour the vinegar and water over the slices, ensuring they are fully submerged.
    • Let them soak for at least 1 hour to infuse the vinegar flavor into the potatoes. For a stronger flavor, you can soak them for up to 2 hours.
  3. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
    • Line baking sheets with parchment paper and lightly coat with cooking spray or a thin layer of oil.
  4. Dry the Potatoes:
    • Drain the potato slices and pat them dry with paper towels. Make sure they are as dry as possible to ensure crispiness.
  5. Season and Oil:
    • In a large bowl, toss the potato slices with olive oil and 2 tablespoons of salt. Ensure they are evenly coated.
  6. Arrange and Bake:
    • Arrange the slices in a single layer on the prepared baking sheets. Do not overlap the slices.
    • Bake for 15-20 minutes, flipping the slices halfway through. Keep a close eye on them towards the end of the baking time to prevent burning.
  7. Cool and Store:
    • Once the chips are golden brown and crispy, remove them from the oven and let them cool on a wire rack.
    • Season with additional salt if desired.
  8. Serve:
    • Enjoy your homemade salt and vinegar chips fresh. Store any leftovers in an airtight container to maintain their crispiness.


  • Uniform Slices: Ensuring the potato slices are uniformly thin helps them cook evenly.
  • Crispiness: If the chips aren’t as crispy as you’d like, you can return them to the oven for a few more minutes. Watch closely to avoid burning.
  • Flavor Variations: Try using different types of vinegar (such as apple cider vinegar) for a unique twist.

Enjoy your crunchy, tangy homemade salt and vinegar chips!