Malt vinegar and sea salt potato chips

By Jason Skrobar
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  • 3-4 russet potatoes, thinly sliced into rounds
  • 2 cups malt vinegar
  • 2 tablespoons kosher salt


  1. Pre-heat oven to 375°, and spray two large baking sheets with non-stick cooking spray.
  2. Place potato slices in a large mixing bowl and pour vinegar over top. Let this sit for at least an hour or two (the longer you let them sit in the vinegar the more the vinegar will absorb into the potatoes). Once they’ve sat in the vinegar, drain and toss with salt. Arrange potato slices on the baking sheets in rows, without touching each other.
  3. Place the baking sheets in the pre-heated oven for eight minutes. Remove them from the oven and flip each slice. Return to the oven and bake for an additional ten minutes or until golden brown.
  4. Remove the baking sheets from the oven, serve and enjoy!

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