Copycat Kettle Salt and Vinegar Chips Recipe

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I’m sharing my favorite homemade Kettle Salt and Vinegar Chips recipe that’s guaranteed to elevate your snack game.

How to make Kettle Salt and Vinegar Chips

Kettle Salt and Vinegar Chips are a type of potato chips made by Kettle Brand, known for their thick, crunchy texture and bold flavor.

Ingredients

Here’s everything you’ll need to make your own kettle salt and vinegar chips:

• 4 large russet or Yukon Gold potatoes (choose starchy varieties for better crispiness)
• 4 cups white vinegar (for that signature tang—feel free to mix white vinegar with apple cider vinegar for a subtle twist)
• 2 cups water
• Sea salt (start with 1½ teaspoons, adjust to taste)
• Oil for frying (Choose oils with a high smoke point like sunflower, canola, or peanut oil)
• Optional: 1 teaspoon baking soda (to balance acidity for milder vinegar flavor)

Instructions

1. Prepare the Potatoes: Wash and peel the potatoes (optional—keeping the skin adds an earthy flavor). Use a mandoline slicer or sharp knife to cut the potatoes into thin, even slices—about 1/8 inch thick. Uniform slices are important to ensure even frying.

2. Soak for Tanginess: Combine the white vinegar and water in a large bowl. If you want extra punch, use pure vinegar with less water. Submerge the potato slices completely in the mixture. Let them soak for 1 to 2 hours for maximum vinegar flavor. If you prefer a stronger flavor profile, extend the soaking time.

3. Dry and Prep: Drain the potato slices and pat them dry thoroughly with paper towels. Removing moisture is crucial to achieving crispy chips while frying. Lay the slices on baking sheets lined with parchment paper to air dry for about 15 minutes.

4. Fry the Chips: Heat your oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying. Work in small batches to avoid overcrowding the pot. Add the potato slices to the hot oil and fry for 2 to 3 minutes until golden brown and crispy. Use a slotted spoon to remove the chips and transfer them to a paper towel-lined plate to drain excess oil.

5. Season with Salt: While the chips are still hot, sprinkle them generously with sea salt for that classic kettle chip flavor. Adjust the seasoning to your preferred taste.

6. Cool and Serve: Let the chips cool completely to harden further. Serve your homemade kettle chips immediately or store them in an airtight container for up to 2 days.

Tips for Perfect Kettle Salt and Vinegar Chips

• Vinegar Flavor Hack: If you want an extra zing, spritz the fried chips lightly with vinegar after seasoning them with salt for an added punch of tanginess.
• Choose the Right Potatoes: Russet potatoes are best for crispy chips, while Yukon Gold potatoes bring a creamier texture. Avoid waxy varieties (like red potatoes), as they tend to be less crispy.
• Monitor Oil Temperature: Maintaining a consistent oil temperature is key. If the oil is too cold, your chips will absorb excess oil and become soggy. If it’s too hot, they may burn before crisping.
• Batch Frying: Frying in small batches ensures that the chips cook evenly. Overcrowding the pot lowers the oil temperature and leads to uneven frying.
• Storage Tip: To preserve crispiness, store the chips in an airtight container with a paper towel at the bottom to soak up any residual moisture.

What to serve with

Kettle Salt and Vinegar Chips are packed with bold, tangy flavors and a delightful crunch, making them a versatile snack that can shine on its own or be elevated further when paired with complementary dishes, dips, or drinks.

1. Dips to Pair with Salt and Vinegar Chips

The zesty tang of salt and vinegar chips pairs beautifully with these dips, balancing their intense flavor with creaminess and spice:

• Ranch Dip: The creamy, herby ranch dressing tempers the sharpness of vinegar while adding a cooling, rich finish. Try homemade ranch made with sour cream, mayonnaise, garlic powder, and fresh dill.
• Avocado Guacamole: The smooth, buttery texture of avocado cuts through the chips’ acidity, adding a fresh and creamy element. Sprinkle a little lime juice in the guac for added tang.
• Cream Cheese and Chive Dip: Whip together softened cream cheese, fresh chives, and garlic for a rich, savory pairing. Bonus points for a sprinkle of cheddar!
• Spicy Sriracha Mayo: For those who love heat, blend mayonnaise with sriracha for a creamy, spicy dip that complements the saltiness of the chips.
• Yogurt Dill Dip: A blend of Greek yogurt, lemon juice, dill, and a pinch of garlic powder creates a refreshing and healthy option to balance out the chips’ bold flavor.

2. Complementary Side Dishes

If you want to elevate your chips into a delightful addition to a meal, here are some dishes you can serve alongside:

• Grilled Sandwiches or Sliders: Pair your chips with hearty grilled cheese sandwiches or small sliders. The vinegar tang complements smoked or cured meats like ham, turkey, or roast beef wonderfully. For extra flavor, add pickles or mustard to your sandwich.
• Chilled Coleslaw: A creamy and slightly sweet coleslaw balances out the sharpness of the chips, creating a dynamic flavor duo (plus, this is a great BBQ or picnic combo).
• Fresh Veggie Platters: Serve carrots, celery sticks, cucumbers, and cherry tomatoes alongside the chips for a healthy contrast. Pair them with hummus or ranch for dipping.
• Seafood Dishes: The sharp salt and vinegar flavor pairs amazingly well with seafood! Serve them alongside fish and chips, breaded shrimp, or crab cakes for a bold, coastal-inspired meal.

Ingredients Substitutes

If you’re craving homemade Kettle Salt and Vinegar Chips but don’t have all the ingredients on hand, don’t worry! There are several substitutes and alternatives you can use while still achieving a delicious batch of crispy, tangy chips.

1. Potatoes

The type of potato you choose directly affects the texture and flavor of your chips, but if you don’t have russet or Yukon Gold potatoes, try these:

• Sweet Potatoes: For a unique twist, use sweet potatoes. They’ll add a natural sweetness that contrasts beautifully with the tangy vinegar—just adjust the vinegar soak time to balance the flavors.
• Red Potatoes: While they’re waxier than russets, you can use red potatoes for thinner chips. However, keep in mind they won’t crisp as much, making them better for a softer chip option.
• Fingerling Potatoes: These small potatoes are great alternatives for bite-sized chips, and their natural buttery flavor complements the salt and vinegar well.

2. Vinegar

White vinegar is the go-to option for salt and vinegar chips, but you have several choices:

• Apple Cider Vinegar: A slightly sweet and fruity alternative that pairs well with the natural sweetness of potatoes. It adds depth while still delivering a tangy punch.
• Malt Vinegar: Commonly used in traditional fish and chips, this darker vinegar has a distinct flavour that works beautifully. Pair it with sea salt for a classic combination.
• Rice Vinegar: Sweeter and more mild than white vinegar, it’s ideal if you want a subtler vinegar profile.
• Lemon or Lime Juice: If you’re completely out of vinegar, you can use freshly squeezed lemon or lime juice as a tangy alternative. However, the flavor will be lighter and citrusy compared to vinegar.

3. Sea Salt

Sea salt enhances the flavor of salt and vinegar chips, but you can experiment with other salts:

• Kosher Salt: A coarse alternative that works well as a seasoning for chips. It’s less salty than sea salt, so you may need to use a bit more.
• Flavored Salt: Season your chips with flavored salts like garlic salt, smoked salt, or even Himalayan pink salt for a gourmet touch.
• Table Salt: If you don’t have sea salt or kosher salt, regular table salt works fine, though its texture and flavor are slightly less nuanced.

4. Oil for Frying

The choice of oil affects the flavor and crispiness of your chips. Here are some alternative oils that work well:

• Vegetable Oil: A versatile and affordable option that’s perfect for high-heat frying.
• Avocado Oil: Thanks to its high smoke point and neutral flavor, avocado oil makes for a healthy and tasty pick.
• Coconut Oil: If you’re feeling adventurous, try coconut oil for frying. It adds a subtle, nutty flavor to the chips.
• Olive Oil: While a great option for roasting chips in the oven, avoid using it for frying as it has a lower smoke point.

Final Thoughts

Making Kettle Salt and Vinegar Chips at home is simpler than it seems, and it guarantees freshness and flavor tailored to your liking. Pair these chips with your favorite dips, or enjoy them solo straight from the cooling rack.

More Chips Recipes:

• Chicken Chips Recipe