Salt-and-Vinegar Baked Potato Chips
Paper-thin potato slices soaked in vinegar, then baked until shatteringly crisp — all the addictive tang of your favourite chip bag from just one ingredient. Irresistible proof that simple is always best.
Submitted by Mystery Chef AI
Ingredients
Instructions
Preheat oven to 200°C (400°F) and line two baking sheets with parchment paper.
Slice potatoes as thinly as possible — aim for 2 mm — using a mandoline or very sharp knife.
Toss slices in a bowl with vinegar and let soak for 10 minutes.
Drain and pat completely dry with paper towels; moisture is the enemy of crunch.
Toss dried slices with oil and spread in a single non-overlapping layer across both sheets.
Bake for 20–25 minutes, flipping each slice halfway, until golden and crisp.
Remove from oven, sprinkle immediately with salt, and cool on a wire rack for 5 minutes to finish crisping.
💡 Chef's Tip
Turn the oven off when the chips look golden and leave them inside for 10 extra minutes — this dries them out further for an even more satisfying crunch.
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