• 1½ pounds any potato you like or mix them

  • ½ cup vinegar (we used apple cider vinegar)

  • Oil (we used different oils depending on the flavor)

  • Himalayan sea salt

  • See the end of the recipe for additional ingredients depending on the flavor you want


  1. Our secret to the wispy shape is leaving the skin on and slicing with a potato peeler. You get thin chips in delicate shapes.

  2. Wash potatoes and slice them

  3. Place in a bowl and rinse with cold water until the water runs clear. This removes the starch and helps to get a crispier chip.

  4. Add potato to a bowl with water and vinegar. Cover and soal for a minimum of 30 minutes.

  5. Rinse potatoes and pat dry

  6. Preheat oven to 400 degrees

  7. Coat potatoes in the oil of your choice and bake in batches. Place potatoes in a single layer on a baking tray. Bake for approximately 10 minutes. Times may vary, so monitor your first batch to determine the timing for the optimal level of crispiness you love.

  8. Remove chips from the oven and lightly toss in your selected flavor.

  9. Let cool on a wire rack or eat them warm!

  10. Enjoy

Flavor Options:

  • Nori & salt baked in sesame oil - we used roasted seaweed strips

  • Chinese 5 spice baked in sesame oil

  • Yuzu & wasabi - we used a yuzu sea salt with a wasabi infused olive oil


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