1. Slice the Potatoes
- Wash and scrub the potatoes well (no need to peel).
- Slice very thin — about 1/16-inch thick. A mandoline slicer works best for uniform slices.
2. Soak in Vinegar
- Place potato slices in a saucepan and cover with vinegar.
- Bring to a light simmer, then remove from heat. Let them soak for 15–20 minutes.
This infuses that signature tangy flavor right into the potatoes.
3. Dry the Slices
- Drain and pat the slices thoroughly dry with a kitchen towel or paper towels.
- Drying is key to getting that crisp finish.
4. Season and Oil
- Toss slices with olive oil and a generous sprinkle of salt.
- Add any optional spices at this stage.
5. Air Fry
- Preheat the air fryer to 375°F (190°C).
- Arrange slices in a single layer (you may need to cook in batches).
- Air fry for 12–15 minutes, flipping or shaking halfway through, until golden and crispy.
6. Cool & Crisp
- Remove and let chips cool slightly — they’ll crisp up even more as they rest.
Serving Ideas
- Enjoy as a snack straight from the basket.
- Pair with sandwiches, burgers, or hot dogs.
- Serve with a creamy dip like ranch or garlic aioli to balance the tang.
Tips & Variations
- Extra Vinegar Kick: Sprinkle malt vinegar powder or a light mist of vinegar right after frying.
- Thicker Kettle-Style Chips: Slice a little thicker and cook 2–3 minutes longer.
- Spicy Tang: Add cayenne pepper or chili flakes for a fiery version.
- Sweet & Sour Twist: Try with sweet potatoes and balsamic vinegar for a gourmet upgrade.
Final Thoughts
These Air Fryer Salt and Vinegar Potato Chips are crispy, zesty, and so addictive you’ll wonder why you ever bought the bagged version. With a handful of ingredients and just a little patience, you get a guilt-free snack that’s every bit as satisfying — and customizable to your tangy heart’s desire.