Browse All Recipes

Smoked salt and vinegar chips

Australian Gourmet Traveller recipe for smoked salt and vinegar chips.

By Lisa Featherby
  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
Smoked salt and vinegar chips
The choice of potato is essential here. Russet Burbanks are great for a crisp texture. Pep them up with any spices you like.


  • 4 large russet Burbank potatoes
  • 200 ml white wine vinegar
  • For deep-frying: vegetable oil
  • 1 tbsp smoked sea salt
  • ¼ tsp smoked hot paprika


  • 1
    Peel, then thinly slice potatoes on a mandolin and transfer to a bowl. Add vinegar and set aside to marinate (30 minutes). Drain and pat dry.
  • 2
    Meanwhile, heat oil in a deep-fryer to 160C. Add potato slices in batches, turning continuously until light golden and crisp (3-5 minutes). Drain on absorbent paper, then combine in a bowl with sea salt and paprika. Toss to combine and serve.