Potato Chips with Salt and Vinegar (Air Fryer)

Homemade air fryer salt and vinegar potato chips are the perfect snacks for when you're feeling salty and vinegary. They're crispy, crunchy, and packed with flavour. Plus, they're air fried, so you don't have to feel guilty about indulging in a little extra oil.

2 medium Russet potatoes, thinly sliced, about 2-3 mm
2 cups distilled white vinegar
1 Tbsp. + 1 tsp. kosher salt
2 Tbsp. extra-virgin olive oil
¼ tsp. black pepper, freshly ground

Scrub and rinse potatoes. Leave the skins on (optional).

Using a sharp knife, thinly slice potatoes. About 2-3 mm. Alternatively, you can use the potato mandoline slicer.

Rinse the potatoes under running water. This helps to rid of the starch.

In a small pot, combine the potato slices, vinegar, and 1 Tbsp. of salt. If vinegar does not cover potatoes by at least ¼", top it up with cold water until it does.

Bring to boil, lower the heat, and simmer until fork-tender. About 5 minutes.

Let cool in the liquid for 15 minutes.

Drain well and pat the potatoes dry with paper towels.

Preheat the air fryer to 375°F (190°C).

Place the potato slices in a large bowl. Sprinkle with olive oil. I use this OXO food basting brush to thinly brush each potato slice with oil. Alternatively, you can spray with oil. I use the Ghee spray oil.
Sprinkle with the remaining teaspoon of salt and pepper. Toss to coat.

Arrange the potato slices in a single layer. Air fry mode until lightly browned on top, about 5 minutes. Then flip and slices and air fry until golden brown, with crispy edges and caramelized spots. About 4-5 minutes more.

Serve with Copycat Chick-Fil-A Sauce or Chipotle dipping sauce.

Makes 4 servings.