Salt & Vinegar Sweet Potato Chips

Salt & Vinegar Sweet Potato Chips – Crispy salt and vinegar sweet potato chips with only 3 ingredients and no deep fryer!

Salt & Vinegar Sweet Potato Chips

Remember yesterday when we talked about butterscotch being one of those love or hate flavors? Well I’m pretty sure salt and vinegar chips are one of those too. My husband can’t stand them. I’m obsessed with them. He also hates country music and I’m obsessed with that too but let’s not open up that can of worms.

Salt & Vinegar Sweet Potato Chips

You will not believe how easy these chips are. They are how-have-I-not-been-making-these-my-whole-life easy. Promise. And all you need are three simple ingredients.

1) sweet potatoes. Obviously.

2) malt vinegar. I have not tried these yet with regular distilled white vinegar. I love the more mild flavor of the malt vinegar because it doesn’t completely mask the sweetness of the potatoes. Cause that would kind of ruin the whole point ya know?

3) sea salt. Fine grained, coarse, doesn’t matter. Just get your hands on some sea salt.

Salt & Vinegar Sweet Potato Chips

Remember how I said these were crazy-easy?? They are. Not only do they only require three ingredients but you don’t even need to bust out your deep fryer! You can make these crispy little babies in the oven! So you, your clothes, and your kitchen don’t have to smell like oil for a week. That’s always a good thing right?

I wish I could say these are my new favorite go-to snack, but I can’t. I can’t say that because I sort of ate every last one of them within about four seconds of them coming out of the oven and then I had none left to “go-to” if you know what I mean. So I’ll just say that these are super super can’t-keep-my-hands-off-them good. And if I had made about seventy times the amount I did, they would be my new go to snack.

Salt & Vinegar Sweet Potato Chips

5.0 from 3 reviews
Salt & Vinegar Sweet Potato Chips
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Cook time
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Crispy salt and vinegar sweet potato chips with only 3 ingredients and no deep fryer!
Recipe type: Side Dish/Appetizer/Snack
Serves: 3-4
  • 2-3 medium-large sweet potatoes
  • ⅓ cup malt vinegar
  • 3 teaspoons coarse sea salt (or 2 teaspoons fine grain sea salt)
  1. Preheat oven to 375. Scrub sweet potatoes and pat dry. line a large baking sheet with nonstick foil and spray generously with cooking spray.
  2. Thinly slice sweet potatoes into round discs. You can use a mandolin slicer if you have one, I did not, so I used a really sharp knife and that worked great. Place all of the potato discs in a large plastic zip lock bag. Add malt vinegar, seal, and shake to coat the potatoes. Allow to rest at room temperature 10-15 minutes.
  3. Drain the bag and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the sea salt and spray generously with cooking spray. Bake 15-20 minutes. Use a thin spatula to flip the potato discs over. Sprinkle with remaining sea salt. Bake another 15-20 minutes until chips are crispy. Remove and allow to cool completely. Store in airtight container at room temperature. Enjoy!


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Yum! I love salt and vinegar potato chips, these look amazing!

Hi Tiffany
I’am Chantal from Travelling Papilles! I just discover your nice blog and really like it.
Your sweet potato chips look so yummy!

Time to head out and get some sweet potatoes! Yours look delicious & I love your photographs. Think I’ll make some to snack on next week… thanks!

These look like a perfect snack and I love that they are quick to make!

If you wanted to make these sans vinegar, would you need to add some oil to replace it? Thanks!

    Hi Cara! Yes you could use oil, I would put a few tablespoons in a zip lock bag with the sliced potatoes and shake to coat. Then place them on the baking sheet and bake!

Wow, this look SO good–my two favorite kinds of chips combined! And the fact that they’re baked is even more awesome. 😀

i am addicted to sweet potato chips and it never occurred to me to make then salt and vinegar. Awesome idea!!!

Canadian here who loves salt and vinegar potato chips. I’ve been trying to eat clean though. So I’ve been looking for vegetable chips that I could make, just plain ones without flour or breadcrumbs. They all come up soggy. I had great success with your recipe first time though! Thank you so much. The vinegar flavor is very subtle. The thinner and smaller chips charred a little bit, my fault. Next time I’ll put them on a separate sheet, and take them out a little earlier than the others. The ones that were in the oven for the right amount of time were a fabulous treat.

How long do these store for?

    I’ve kept them up to 5 days.

MMMM! Malt Vinegar!
Those that don’t use malt vinegar don’t realize what they are missing.

Will be giving these a try.

Have you tried these with regular potatoes? Just thinking, that’s what I have right now! 🙂

    Hi Claire! I have and it works great with regular potatoes too! Just slice them as thinly as you can 🙂

Hi! These look delicious! I was wondering if using parchment paper instead of aluminum foil to not have to use cooking spray would work as well?

    Hi Kristin,

    I’m sure that would work great! Let me know how it goes!

Being healthy is graces this is really hard to be Fit 🙁

I made these last night. Mine didn’t come out very crispy, so I think I need to slice them a bit thinner next time. I’m not a fan of the salt and vinegar chips that you get at the store, but these were really tasty! I baked them on a parchment lined pan to avoid the oil (on a strict diet), and will definitely be making them again. Thanks for sharing!

I would lo e to make these today, but only have kosher salt. Will this work?

    It would probably turn out fine but I do highly recommend using a coarse sea salt!