Air Fryer Salt & Vinegar Chips
Crisp homemade potato chips tossed in malt vinegar and flaky salt—air-fried in batches for snack-bar crunch without deep frying.
Ingredients
- 2 large russet potatoes (about 1 1/2 lb), scrubbed
- 2 tablespoons olive oil or avocado oil
- 3 to 4 tablespoons malt vinegar or distilled white vinegar, divided
- 1 to 1 1/2 teaspoons flaky sea salt (or kosher), plus more to taste
- 1/2 teaspoon garlic powder (optional)
- Pinch of cayenne (optional)
Steps
- Slice the potatoes 1/16 to 1/8 inch thick with a mandoline. Soak in cold water 20 to 30 minutes; rinse until the water runs clear. Pat very dry.
- Toss with oil and 1 tablespoon vinegar. Preheat the air fryer to 350°F.
- Cook in a single layer 12 to 18 minutes, shaking every 4 to 5 minutes, until golden and crisp (work in batches).
- Immediately toss the hot chips with the remaining vinegar and salt (and optional spices). Cool on a rack 5 minutes to finish crisping.