The Etsy Blog

Eatsy: Salt and Vinegar Chips handmade and vintage goods


This season I’ve made an extra effort to enjoy all things summer. There have been beach days, various frozen cocktails, a trip to the desert and even some s’mores. One summer treat that I absolutely love is lobster rolls — with a side of salt and vinegar chips, of course. When I think of salt and vinegar chips, visions of sailboats, American flags waving in the wind, and the shoreline of Maine come to mind. My sad reality? I’ve never been to Maine. But that doesn’t stop me from making lobster rolls, oyster sliders and salt and vinegar chips at home. I can do it! And so can you.

Frying at home can be a bit of a pain, but it’s definitely made easier with a candy or digital thermometer. Investing in one was one of the best (or worst) decisions I’ve made — it makes frying at home a breeze. Fun fact: I ended up having to make a second batch of these chips to photograph because the first batch was eaten by me, alone, while standing in my kitchen. I’m officially addicted.

Sea Salt and Vinegar Chips
Yields about 60 chips

3-4 (2 pounds) Russet potatoes, peeled
Oil of choice (peanut, safflower or vegetable oil all work well)
Malt vinegar
Maldon sea salt

Digital thermometer


1. Using a mandoline, slice the potatoes very thin, about 1/8-inch thick. Transfer the potato slices to a bowl and cover them with cold water. Soak the potatoes for 1 hour. This will wash off the starch and help with getting the nice and crispy chips. Drain the potatoes, drying them thoroughly. (To dry the potatoes, I like giving them a spin in a salad spinner and then dry them a bit more using a few paper towels.)

2. Heat 4 inches of oil in a heavy-bottomed pot to 325? Fahrenheit. When the oil is hot, carefully add the potato slices, being sure not to overcrowd the pot. Cook for 3-4 minutes until the potato chips are lightly golden brown. Remove the chips using a slotted spoon or a spider strainer and drain on a bed of paper towels. Sprinkle the chips with a few dashes of malt vinegar and a few pinches of sea salt. Repeat the process of frying, cooking and garnishing until you’ve worked your way through all of the potato slices.


All photos by Adrianna Adarme.

Adrianna Adarme is a recipe blogger and content producer living in Los Angeles. She writes the blog A Cozy Kitchen, where she shares comforting, easy, everyday recipes from her kitchen.

2 Featured Comments

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  • gossamer531

    Gossamer Tearoom from TheGossamerTearoom says: Featured

    Oh yay! Finally, the promised recipe for the salt and vinegar chips! They bring back such lovely memories of my cousins in Maine introducing me to them, as they did not sell them where I grew up in Wyoming. I was instantly addicted! Thank you for this chance to make them at home!

    2 years ago

  • kristiargyle

    Kristi Argyle from Weirdgirlcrafts says: Featured

    I made these using golden potatoes (little yellow ones) and olive oil and they came out great! Thanks for sharing this recipe :)

    2 years ago