Homemade Salt and Vinegar Potato Chips

What is it about chips? I know that they blame the addictiveness (is that a word?) on chemicals and the government's goal of pumping us full of hormones. The problem is, these are homemade; they were made in my oven, with real potatoes, olive oil and salt. And yet, they're just as addicting as any store brand.

I guess there are worse things to be upset about...the tastiness of your homemade potato chips.

So anyway, I'm trying to lay off of those big bags of chips. One time, I saw this episode of Keeping Up With The Kardashians (no judging, please), and Kourtney was sitting in bed, eating a bag of Lay's salt and vinegar chips. I thought to myself, "Wow, that looks really relaxing. I should get a bag of those on my next trip to the store and snuggle up in front of my television."

Then, I realized that I am not a size 2, I have no self-control with potato chips, and Scott seems to be much more understanding about this practice than my husband.

Judgy, judging, judger, that Tim.

So, I took it upon myself to make my own. Why not? I'm independent. I own an oven. I had the time. And I'm low on grocery money. I am, after all, hosting Thanksgiving this year, and those turkeys are expensive.

Okay, let's get started.

  • White distilled vinegar
  • Balsamic vinegar
  • Sea salt
  • Pepper
  • Potatoes (I use red, you may use whatever you'd like)
  • Olive oil
  • Aluminum foil


First, we're going to fill a deep pan with the white vinegar.

Add a few splashes of balsamic vinegar to the mix.

Bring it to a boil.

In the meantime, we're going to grab a few potatoes and slice them very thin-as thin as we can. The thinner they are, the crispier they are.

Remember, these are not supposed to be beautiful. They are supposed to be tasty. This is not the Julia Roberts of potato chips...it's more the Jack Black. A little weird-looking, but full of flavor. And character. I like to think Jack Black has some character.

Pour them in the boiling vinegar.

Keep submerged for 8-10 minutes.

Remove from the heat and let soak for 30 minutes.

Drain potatoes. Place on a piece of aluminum foil (which I put on top of a baking sheet). The ones on the outside are going to get really crispy, but we'll cover that later.

Drizzle with olive oil.

Sprinkle generously with salt and pepper.

Bake at 425 degrees for about 20 minutes. Keep an eye on them. This is important-every oven is different.

Like I said, the ones on the outside will be the crispiest. This is not kindergarten. Everyone doesn't graduate at the same time. When you see the outside ones are done, take them out and move the inner ones to the outside of the pan and put it back in the oven. Cook until those are browned and crispy.

Place all the chips on a paper towel and dab the oil off. Let them sit for a few minutes so they can dry out and get nice and crispy.

These are SO tasty. The vinegar taste is strong, but they're nice and salty, and plenty crispy.

I hope you enjoy these!

Love and vinegar,
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