Homemade Malt Vinegar Potato Chips

Crunchy, salty and simply irresistible. What are we talking about? The potato chip of course. The satisfying snack has been a mainstay in our culture for many centuries.

Dating back to the late 1700’s, the potato chip has been a guilty indulgence for many years. How did this well loved snack come to be? The history books often credit the invention of potato chips to a man by the name of George Crum of Saratoga Springs. The story goes that a customer was so dissatisfied with the thickness of the fried potatoes they were serving that he requested they be sliced thinner. After the second return of the fried potatoes, George became frustrated and sliced them incredibly thin out of spite. The customer took one bite and declared them the best potato they had ever eaten. The humble potato chip was born.

The potato chip is wonderful simply sprinkled with salt straight out of the fryer. Add the flavor of vinegar with a sprinkle of our malt vinegar powder? The British simply cannot do without malt vinegar for their beloved fish and chips. Malt vinegar powder provides the same tangy familiar vinegar flavor in a powdered form.

Malt vinegar powder can be utilized in many recipes. Sprinkle on homemade chips or fries; add to the batter of fried fish or use in place of liquid vinegar in many other savory recipes. Malt vinegar will not make your fish and chips soggy like traditional vinegar. Add the tangy vinegar powder to your favorite vinegar based recipes!

Homemade Malt Vinegar Potato Chips Recipe

Yields 4-6 servings


  • 1½ pounds russet potatoes
  • 1 teaspoon malt vinegar powder
  • 8 cups Vegetable oil (for frying)
  • Kosher salt


Wash the potatoes and dry them with a paper or kitchen towel. Thinly slice the potatoes into rounds. Set aside.

In a large stockpot or dutch oven add the oil. On high heat bring the oil up to 300 degrees. Add the potato chips to oil in four batches; remove each batch of chips with a slotted spoon. Place the chips onto a baking sheet lined with a paper towel. Let cool.

Once all of the chips have been fried, place the cooled chips into a medium mixing bowl and sprinkle the malt vinegar powder over the chips. Toss to combine.