Recipe and Photos by Megan Winfrey

Salt and vinegar chips are my food weakness. I can eat an entire bag, mouth burning, and still want more! This homemade version turned out incredible, and I did not feel an ounce of guilt eating them all in one sitting.

Making these is a labor of love. It's time-consuming and tedious, and I highly recommend eating them up the same day, as the vinegar flavor turns a bit "soapy" overnight without all of those preservatives.

Trust me, you won't have any trouble finishing them off!



Salt and Vinegar Chips

• 4-5 JBG potatoes
• About 3 cups distilled white vinegar
• 2-3 tbs. extra virgin olive oil
• 2-3 tbs. fresh cracked salt or vinegar salt

Preheat the oven to 450 degrees.

The best way to bake chips is to use a rack in a sheet pan. If you don’t have a rack, line a sheet pan with foil or spray with nonstick spray, but note that cooking times may increase.

Using a mandoline, slice the potatoes on the thinnest setting.

Place the sliced potatoes in a large bowl and pour in the vinegar until the potatoes are submerged. Let soak 30 minutes to 2 hours - the longer they soak the more vinegary the flavor.



Drain potato slices and toss with oil and salt.

Place slices in a single layer on the rack, foil or sheet pan. About 1 sliced potato fits on each pan, so if your oven can accommodate 2 pans at a time, go for it.

If using a rack, bake for 10-12 minutes. If using foil or an oiled sheet pan, the times may vary. Check them after 7 or 8 minutes, flip them if ready, and bake for an additional 5-7 minutes.

Once lightly browned and crispy, remove the chips from the oven and cool on a rack for 2-5 minutes.