Air Fryer Salt & Vinegar Potato Chips – Crispy, Tangy, and Totally Addictive
Published Jul 15, 2025
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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.
Table of Contents
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
Ary Fryer Salt & Vinegar Potato Chips
Ingredients
- 4 large russet potatoes
- 2 cups Marukan Genuine Brewed Rice Vinegar
- 2 cups water
- 2 tablespoons avocado or olive oil
- 1 tablespoon kosher salt, plus more for serving
- Avocado oil spray or other gluten-free non-stick cooking spray
Instructions
- Peel the potatoes and cut into ⅛-inch thick crinkle-cut slices using a mandolin. Place in a bowl, add the vinegar and water, and let soak for 20 – 30 minutes. Drain and pat very dry.
- Put the potatoes in a dry bowl, add oil and 1 tablespoon salt. Toss well.
- Preheat the air fryer to 325°F. Spray with cooking spray.
- Working in batches, place potatoes in a single layer in the air fryer and cook for 15 – 20 minutes, redistributing every 5 minutes.
- Sprinkle with more salt and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
