Air Fryer Salt and Vinegar Potato Chips

Equipment

• Mandoline Slicer (Essential for uniform thickness, set to 1/16-inch or 1.5mm)
• Large Mixing Bowl
• Medium Saucepan
• Colander & Clean Kitchen Towels / Paper Towels
• Air Fryer (Basket or Tray style)

Ingredients

• 2 large Russet Potatoes (approx. 1.5 lbs / 680g), scrubbed and cleaned
• 3 cups White Distilled Vinegar (divided: 2 cups for boiling/steeping, 1 cup for initial soak)
• 3 cups Cold Water
• 1 tbsp Fine Sea Salt or Maldon Flaky Sea Salt (plus extra for finishing)
• 1.5 tbsp Neutral Cooking Oil (Avocado oil, canola oil, or light olive oil spray)
• 1/2 tsp Malt Vinegar Powder (Optional, for extreme vinegar lovers)

Instructions

1. Using a sharp mandoline slicer, slice the scrubbed Russet potatoes into thin rounds roughly 1/16-inch (1.5 mm) thick. Avoid using a standard chef knife unless you have exceptional knife skills, as uneven slices will lead to half-burnt, half-soggy chips.
2. Submerge the potato slices in a large bowl filled with 3 cups of cold water and 1 cup of white distilled vinegar. Allow them to soak at room temperature for 20 to 30 minutes . You will notice the water turning cloudy as the surface starches dissolve.
3. Drain the soaked potatoes. In a medium saucepan, combine 2 cups of white distilled vinegar and 1 tbsp of sea salt. Bring to a boil over high heat. Carefully add the potato slices and boil for 3 to 4 minutes . Do not overcook; the slices should be slightly translucent and pliable, but not falling apart.
4. Drain the potato slices in a colander. Lay clean kitchen towels or paper towels across a large baking sheet. Arrange the slices in a single layer and pat them thoroughly dry on both sides. Let them air dry for 5 minutes until no visible wetness remains on the surface.
5. Transfer the dry potato slices back into a dry mixing bowl. Lightly spray or toss them with 1.5 tablespoons of neutral oil. Ensure every slice is lightly coated without being drenched in oil.
6. Preheat your air fryer to 375°F (190°C) . Arrange the potato slices in the air fryer basket in a single layer with slight overlap allowed (they shrink quickly as moisture evaporates).
7. Set the air fryer intensity timer for 15 to 18 minutes . Every 4 to 5 minutes , pull the basket out and shake thoroughly or pull apart stuck slices with tongs to ensure uniform air exposure.
8. As soon as the chips turn light golden brown and feel crisp, remove them from the basket and place them on a wire cooling rack. Immediately sprinkle with flaky sea salt (and optional malt vinegar powder) while warm. Let cool for 5 to 10 minutes to achieve maximum crunch.

Nutrition

Calories: 155 kcal — · Protein: 2.8 g 5% · Fat: 5.2 g 7% · Carbohydrates: 25 g 9% Dietary · Saturated Fat: 0.6 g 3% · Fiber: 2.2 g 8% · Sugar: 1.1 g — · Sodium: 580 mg 25%