Air Fryer Salt & Vinegar Potato Chips

We love our snacks around here! And honestly, who doesn’t love potato chips? If you’re a fan of that bold, mouth-puckering tang only vinegar can provide, then you’re going to love these Air Fryer Salt & Vinegar Potato Chips. This homemade version delivers the perfect crunch and signature zing—without the need for deep frying or store-bought preservatives.

These chips are easy to prepare and come together with just a few simple ingredients. Plus, thanks to the air fryer, they’re a lighter, less greasy alternative to traditional chips. Whether you’re prepping a snack for movie night or need a crowd-pleasing side for your next BBQ, this recipe is bound to become a favorite.

Why You’ll Love This Recipe

• Crispy and full of flavor: The air fryer delivers a restaurant-style crunch without the oil overload.
• Naturally allergen-friendly: These chips are gluten-free, dairy-free, egg-free, nut-free, vegetarian, and vegan.
• Big vinegar flavor: Soaking the potatoes in Marukan Genuine Brewed Rice Vinegar ensures that bold, tangy flavor penetrates every bite.
• Simple ingredients: No preservatives, additives, or complicated steps, just real food.
• Perfect for snacking: Make them for parties, lunches, or whenever a salty craving strikes.

What You Will Need

Here’s what you need to get started:

• 4 large russet potatoes – peeled and sliced thin
• 2 cups Marukan Genuine Brewed Rice Vinegar – the key to that signature zing
• 2 cups water – for soaking and mellowing the vinegar
• 2 tablespoons avocado or olive oil – adds richness and helps crisp the chips
• 1 tablespoon kosher salt – plus more for serving
• Avocado oil spray or gluten-free cooking spray – to prep the air fryer

You’ll also need a mandolin slicer or very sharp knife for even slices and an air fryer to get them golden and crispy.

Tips and Variations

• Use a mandolin: For best results, slice the potatoes to ⅛-inch thickness. This ensures even cooking and maximum crisp.
• Soak, then dry: Don’t skip the vinegar soak—it’s essential for flavor. Be sure to dry the slices thoroughly before air frying for the best texture.
• Season immediately: Sprinkle with extra salt right after cooking so it sticks to the hot chips.
• Batch cooking is key: Work in single layers to prevent overcrowding in the air fryer—this keeps them crunchy, not soggy.

Frequently Asked Questions

Do I have to peel the potatoes?
Not necessarily. Leaving the skins on adds extra fiber and texture, though the chips will have a slightly different finish.

Can I make these in the oven?
You can, but they may not get as evenly crisp. Bake at 400°F on a parchment-lined sheet, flipping halfway through, until golden.

How should I store leftovers?
Store cooled chips in an airtight container at room temperature. They’re best within 1–2 days but can be re-crisped in the air fryer for a few minutes.

For more snack and appetizer recipes, GO HERE