Are you craving that perfect combination of salty and tangy flavors? Look no further! We’ve got a collection of 18 crispy salt and vinegar chip recipes that will satisfy your cravings and take your snack game to the next level. From classic potato chips to innovative sweet potato and beetroot variations, we’ve covered it all. Whether you’re in the mood for something crunchy and savory or looking to spice things up with some spicy zucchini chips, our recipe lineup has got you covered.
In this article, we’ll take you on a journey of flavors and textures as we explore the world of salt and vinegar chips. From simple homemade recipes to air fryer and baked variations, we’ve gathered the best of the best to share with you. So, what are you waiting for? Dive in and discover your new favorite snack!
Classic Homemade Salt and Vinegar Potato Chips
Get ready to satisfy your craving for crispy, flavorful potato chips with this simple recipe that yields a deliciously old-fashioned snack.
Ingredients:
– 2-3 large potatoes
– Vegetable oil for frying
– 1/2 cup water
– 1 tablespoon white vinegar
– Salt, to taste
Instructions:
1. Peel the potatoes and slice them into very thin rounds.
2. Soak the potato slices in cold water for at least 30 minutes to remove excess starch.
3. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a large pot or deep fryer to around 350°F (175°C).
4. Remove the potato slices from the water and pat them dry with paper towels.
5. Fry the potatoes in batches until they are golden brown, about 3-5 minutes per batch.
6. Remove the chips from the oil with a slotted spoon and place them on paper towels to drain excess oil.
7. In a small bowl, mix together the water and vinegar. Drizzle the mixture over the potato chips while still warm.
8. Sprinkle salt to taste and serve immediately.
Cooking Time: About 30-40 minutes (depending on the number of batches)
Baked Salt and Vinegar Sweet Potato Chips
Elevate your snack game with these crispy, flavorful sweet potato chips infused with the classic salt and vinegar combination.
Ingredients:
– 2-3 large sweet potatoes
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 tablespoon white vinegar
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice sweet potatoes into thin rounds, about 1/16 inch thick.
3. In a bowl, whisk together sugar, salt, and baking powder. Add the sliced sweet potatoes and toss until they are evenly coated.
4. Place sweet potato slices on the prepared baking sheet in a single layer, leaving some space between each chip.
5. Drizzle with olive oil and sprinkle with vinegar.
6. Bake for 20-25 minutes or until crispy, flipping halfway through.
Cooking Time: 20-25 minutes
Air Fryer Salt and Vinegar Kale Chips
Get ready to experience the perfect snack combination – crispy kale chips with a burst of salty and tangy flavors! This easy recipe uses your air fryer to achieve that perfect crunch without deep-frying.
Ingredients:
– 2 cups curly kale leaves, stems removed
– 1 tablespoon olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat the air fryer to 375°F (190°C).
2. In a large bowl, massage the kale leaves with olive oil until they are evenly coated.
3. Sprinkle salt and black pepper over the kale and toss to combine.
4. Place half of the kale mixture in a single layer in the air fryer basket. Cook for 5 minutes at 375°F (190°C).
5. Remove the kale from the air fryer and toss with apple cider vinegar.
6. Repeat step 4 with the remaining kale mixture.
7. Serve hot, enjoying the crunchy texture and tangy flavor!
Cooking Time: 10-12 minutes
Spicy Salt and Vinegar Zucchini Chips
Add a spicy kick to your snack time with these crispy zucchini chips seasoned with salt, vinegar, and a hint of heat.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/2 teaspoon chili powder (or more to taste)
– Optional: garlic powder or paprika for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into thin rounds, about 1/8 inch thick.
3. In a bowl, whisk together olive oil, apple cider vinegar, salt, and chili powder until well combined.
4. Add the zucchini slices to the bowl and toss to coat evenly with the spice mixture.
5. Line a baking sheet with parchment paper or a silicone mat. Arrange zucchini chips in a single layer without overcrowding.
6. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Cooking Time: 20-25 minutes
Salt and Vinegar Beetroot Chips with Rosemary
Elevate your snack game with this unique combination of sweet, tangy, and herby flavors. Crunchy beetroot chips infused with the pungency of rosemary and the zing of salt and vinegar will leave you wanting more.
Ingredients:
– 2 large beetroot
– 1/4 cup olive oil
– 2 tbsp salt
– 1 tbsp white wine vinegar
– 2 sprigs fresh rosemary, chopped
– Freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. Peel and thinly slice the beetroot into chips.
3. In a bowl, mix together olive oil, salt, and vinegar. Add chopped rosemary and stir well.
4. Toss beetroot chips in the marinade until evenly coated.
5. Spread the chips on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until crispy, flipping halfway through.
7. Remove from oven and sprinkle with black pepper to taste.
Cooking Time: 20-25 minutes
Kettle-Style Salt and Vinegar Chips
This recipe yields crispy, flavorful kettle-style chips with a perfect balance of salt and vinegar flavors. Perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 2 cups potatoes ( Russet or Idaho work well)
– 1/4 cup vegetable oil
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1 tablespoon white vinegar
– Optional: additional seasonings of your choice
Instructions:
1. Peel the potatoes and slice them into very thin rounds.
2. In a large pot, combine the sliced potatoes, vegetable oil, water, sugar, and salt. Heat over medium heat until the mixture reaches a simmer.
3. Reduce heat to low and cook for 5-7 minutes or until the potato slices are cooked through and slightly tender.
4. Remove from heat and let cool slightly.
5. Strain the potato mixture into a clean cloth or paper towels, pressing out as much liquid as possible.
6. Spread the strained potatoes onto a baking sheet lined with parchment paper.
7. Drizzle with vinegar and sprinkle with additional seasonings if desired.
8. Bake in a preheated oven at 400°F (200°C) for 10-15 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Salt and Vinegar Chickpea Snack Chips
A deliciously addictive snack that combines the natural goodness of chickpeas with a zesty salt and vinegar flavor.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the chickpeas and pat them dry with a paper towel.
3. In a bowl, mix together olive oil, apple cider vinegar, salt, and black pepper.
4. Add the chickpeas to the bowl and toss to coat evenly.
5. Line a baking sheet with parchment paper and spread the chickpea mixture in a single layer.
6. Bake for 30-35 minutes or until crispy, flipping halfway through.
7. Remove from oven and let cool completely before serving.
Cooking Time: 30-35 minutes
Salt and Vinegar Parsnip Chips with Thyme
Elevate the humble parsnip to a crispy, savory snack by seasoning with salt, vinegar, and thyme.
Ingredients:
– 2 large parsnips
– 1/2 cup olive oil
– 2 tbsp white wine vinegar
– 1 tsp flaky sea salt
– 1/4 tsp dried thyme
– Freshly ground black pepper, to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Peel the parsnips and cut into long, thin strips.
3. Toss the parsnip strips with olive oil, salt, vinegar, and thyme until evenly coated.
4. Line a baking sheet with parchment paper and arrange the parsnip strips in a single layer.
5. Bake for 20-25 minutes or until crispy, flipping halfway through.
6. Remove from the oven and sprinkle with black pepper to taste.
Cooking Time: 20-25 minutes
Low-Carb Salt and Vinegar Radish Chips
Transform radishes into crispy, flavorful chips with this easy recipe.
Ingredients:
– 2 large radishes
– 1/4 cup olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– Optional: Additional seasonings (e.g., garlic powder, paprika)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the radishes into thin rounds.
3. In a bowl, whisk together olive oil, apple cider vinegar, and salt.
4. Add the sliced radishes to the bowl and toss to coat evenly.
5. Line a baking sheet with parchment paper and arrange the radish slices in a single layer.
6. Bake for 20-25 minutes or until crispy, flipping halfway through.
7. Remove from oven and let cool before serving.
Cooking Time: 20-25 minutes
Enjoy your crunchy, low-carb radish chips!
Salt and Vinegar Plantain Chips
Take your snack game to the next level with these crispy, flavorful plantain chips seasoned with salt and vinegar. Perfect for a quick pick-me-up or as a crunchy accompaniment to your favorite dips.
Ingredients:
– 2-3 ripe plantains
– 1/2 cup vegetable oil
– Salt, to taste
– Vinegar-based seasoning (such as store-bought salt and vinegar powder or homemade mix of equal parts water and white vinegar with a pinch of salt)
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
2. Peel the plantains and slice them into 1/8-inch thick rounds.
3. Fry the plantain slices in batches until they’re golden brown, about 3-4 minutes per batch.
4. Remove the chips from the oil with a slotted spoon and place them on paper towels to drain excess oil.
5. Sprinkle salt and vinegar seasoning evenly over the warm chips while they’re still slightly sticky.
6. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: Approximately 15-20 minutes, depending on the batch size.
Salt and Vinegar Cucumber Chips with Dill
Elevate your snack game with this simple recipe that combines the perfect balance of salty, tangy, and fresh flavors. Crunchy cucumber chips infused with dill make for a light and satisfying treat.
Ingredients:
– 4-6 cucumbers
– 1/2 cup salt
– 1/4 cup white vinegar
– 2 tbsp chopped fresh dill
– Water
Instructions:
1. Slice the cucumbers into thin rounds, about 1/16 inch thick.
2. In a large bowl, mix together salt and vinegar to form a brine solution. Stir until the salt dissolves.
3. Add the cucumber slices to the brine mixture, making sure they are fully submerged.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes or overnight.
5. Preheat your oven to 200°F (90°C).
6. Line a baking sheet with parchment paper. Remove the cucumber slices from the brine, letting excess liquid drip off.
7. Arrange the cucumber chips in a single layer on the prepared baking sheet.
8. Bake for 2-3 hours or until crispy and golden brown.
Yield: 1 batch (about 20-25 chips)
Cooking Time: 2-3 hours
Salt and Vinegar Taro Root Chips
Crunchy, savory, and tangy, these Salt and Vinegar Taro Root Chips are a delicious twist on traditional potato chips. Made with taro root, a starchy vegetable rich in nutrients, this recipe is perfect for snack time or as a side dish.
Ingredients:
– 2 large taro roots
– 1/2 cup salt
– 1/4 cup vinegar (apple cider or white wine)
– 1 tablespoon olive oil
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the taro roots and slice them into thin rounds, about 1/16 inch thick.
3. In a bowl, mix together salt, vinegar, and black pepper.
4. Toss the taro slices with olive oil until they are evenly coated.
5. Sprinkle the salt-vinegar mixture over the taro slices, tossing to combine.
6. Line a baking sheet with parchment paper and arrange the taro chips in a single layer.
7. Bake for 15-20 minutes or until crispy, flipping halfway through.
Cooking Time: 30-40 minutes
Salt and Vinegar Jicama Chips with Lime Zest
Transform jicama into a deliciously addictive snack by combining the savory flavors of salt and vinegar with the brightness of lime zest. This recipe yields a crispy, flavorful chip perfect for munching on.
Ingredients:
– 2 large jicamas
– 1/2 cup kosher salt
– 1/4 cup white vinegar
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon lime zest
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the jicamas and slice them into thin rounds.
3. In a bowl, mix together kosher salt and vinegar until dissolved.
4. Add the sliced jicama to the salt-vinegar mixture and toss to coat evenly.
5. Line a baking sheet with parchment paper and arrange the coated jicama slices in a single layer.
6. Bake for 20-25 minutes or until crispy, flipping halfway through.
7. Remove from oven and sprinkle with lime zest.
8. Let cool completely before serving.
Cooking Time: 20-25 minutes
Salt and Vinegar Apple Chips for a Sweet Twist
Sweet Twist: Salt and Vinegar Apple Chips Recipe
Salt and vinegar, a classic combination that’s about to get a sweet twist! These crispy apple chips are perfect for snacking on the go. The tangy salt and zesty vinegar bring out the natural sweetness of the apples, making them a delicious and addictive treat.
Ingredients:
– 2-3 apples (Granny Smith or other firm varieties work well)
– 1/4 cup granulated sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon flaky sea salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 200°F (90°C). Line a baking sheet with parchment paper.
2. Peel, core, and slice the apples into thin chips.
3. In a large bowl, mix together sugar, apple cider vinegar, sea salt, and black pepper.
4. Add the apple slices to the mixture and toss until they’re evenly coated.
5. Spread the apple chips out in a single layer on the prepared baking sheet.
6. Bake for 2-3 hours, or until the apples are crispy and golden brown.
Cooking Time: 2-3 hours
Salt and Vinegar Brussels Sprouts Chips
A crispy twist on traditional Brussels sprouts, these chips are seasoned with a perfect balance of salt and vinegar flavors.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 tablespoon apple cider vinegar
– Optional: Additional seasonings such as garlic powder or paprika
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Brussels sprouts into thin slices, removing any stems.
3. Toss the sprout slices with olive oil, salt, and apple cider vinegar until evenly coated.
4. Line a baking sheet with parchment paper and spread out the sprout slices in a single layer.
5. Bake for 20-25 minutes or until crispy, flipping halfway through.
6. Remove from oven and sprinkle with additional seasonings if desired.
7. Serve warm or let cool completely before storing in an airtight container.
Cooking Time: 20-25 minutes
Salt and Vinegar Green Bean Chips
Add a twist to traditional potato chips with these crispy green bean snacks flavored with salt and vinegar. Perfect for a quick snack or as a unique addition to your favorite dip.
Ingredients:
– 1 pound fresh green beans
– 1/2 cup vegetable oil
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/4 cup white vinegar
– Optional: Additional seasonings such as paprika, garlic powder, or chili powder
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Trim the green beans and slice them into thin strips.
3. In a bowl, mix together sugar, salt, and vinegar.
4. Add the green bean strips to the bowl and toss until evenly coated with the sugar-vinegar mixture.
5. Line a baking sheet with parchment paper and arrange the green bean strips in a single layer.
6. Drizzle the vegetable oil over the green beans and sprinkle with any additional seasonings if desired.
7. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Salt and Vinegar Eggplant Chips with Garlic
Elevate your snacking game with this easy-to-make recipe that combines the familiar flavors of salt and vinegar with the pungency of garlic. Perfect for a quick appetizer or as a side dish, these crispy eggplant chips are sure to please!
Ingredients:
– 2 medium eggplants
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon salt
– 1 tablespoon white vinegar
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/8-inch thick rounds.
3. In a large bowl, whisk together olive oil, garlic, salt, and vinegar.
4. Add the eggplant slices to the bowl and toss to coat evenly.
5. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
6. Bake for 20-25 minutes or until crispy and golden brown.
7. Remove from oven and sprinkle with black pepper.
8. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Salt and Vinegar Carrot Chips with Black Pepper
Elevate your snack game with this flavorful twist on traditional carrot chips! This recipe combines the savory flavors of salt, vinegar, and black pepper to create a deliciously addictive treat.
Ingredients:
– 2 large carrots
– 1/4 cup olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Peel the carrots and slice them into thin rounds.
3. In a bowl, mix together olive oil, apple cider vinegar, kosher salt, and black pepper.
4. Add the carrot slices to the bowl and toss to coat evenly with the mixture.
5. Line a baking sheet with parchment paper and arrange the carrot slices in a single layer.
6. Bake for 20-25 minutes or until crispy, flipping halfway through.
7. Remove from oven and let cool completely before serving.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the perfect blend of salty and tangy flavors! This collection of 18 homemade recipes offers a wide range of crispy salt and vinegar chips made from various ingredients such as potatoes, sweet potatoes, kale, zucchini, beetroot, chickpeas, parsnips, radish, plantain, cucumber, taro root, jicama, apple, Brussels sprouts, green beans, eggplant, and carrots. With a variety of flavor combinations and cooking methods, you’re sure to find the perfect recipe to satisfy your snack cravings.