Chips and Vinegar Recipe

Name: Chips and Vinegar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 large russet potatoes (about 2 lbs), unpeeled; 2 tablespoons vegetable oil; 1 teaspoon salt; Malt vinegar, for serving

British · Side dish · 30 min total

Chips and Vinegar recipe videos

A classic British snack of thick-cut potato chips (fries) doused in malt vinegar, perfect for a quick and tangy side or treat.

10
min prep

20
min cook

4
servings

220
kcal/serving

Ingredients

4 large russet potatoes (about 2 lbs), unpeeled
2 tablespoons vegetable oil
1 teaspoon salt
Malt vinegar, for serving

Instructions

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
Scrub potatoes and cut into 1/2-inch thick sticks (like thick fries). Pat dry with a towel.
In a large bowl, toss potato sticks with oil and salt until evenly coated.
Spread potatoes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Serve immediately with malt vinegar for drizzling.

Tips

For extra crispiness, soak cut potatoes in cold water for 30 minutes, then dry thoroughly before baking.
Adjust salt to taste; some like to sprinkle extra salt before serving.
Store leftover chips in an airtight container in the fridge for up to 2 days; reheat in oven to crisp.

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