Here’s a simple, crispy, and tangy recipe for Air Fryer Potato Chips with a Touch of Vinegar — the perfect salty-snack upgrade without the deep fryer.
🥔 Air Fryer Salt & Vinegar Potato Chips
✅ Ingredients:
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2 medium russet potatoes (or Yukon Golds for a buttery taste)
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1 cup white vinegar (or apple cider vinegar for a slightly sweeter tang)
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1–2 teaspoons olive oil or avocado oil
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Salt, to taste
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Optional: sprinkle of malt vinegar powder or sea salt & vinegar seasoning for extra punch
🔪 Instructions:
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Slice potatoes very thinly (about 1/16″ or thinner):
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Use a mandoline for best results.
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Leave skins on for extra texture or peel if preferred.
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Soak in vinegar:
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Place slices in a saucepan with vinegar.
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Bring just to a boil, then turn off heat.
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Let them soak for 15–20 minutes to absorb that tang.
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Drain & dry:
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Drain slices and pat completely dry with paper towels. The drier, the crispier!
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Toss lightly with oil.
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Air fry in batches:
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Preheat air fryer to 300°F (150°C).
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Arrange slices in a single layer (don’t overcrowd).
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Cook for 15–20 minutes, flipping halfway, until golden brown and crisp.
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Watch closely after 12 minutes — they can burn fast!
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Season while warm:
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Sprinkle with salt and, if desired, extra vinegar powder for an added punch.
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🧊 Storage:
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Store cooled chips in an airtight container for up to 2–3 days (they may soften slightly — re-crisp in the air fryer for 2–3 minutes).
💡 Tips:
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For extra tang, mist the chips with a vinegar spray right after cooking.
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You can use sweet potatoes too — slightly different flavor but still awesome.