Salt & Vinegar Chips

25 Reviews
Recipe courtesy of The Chew on behalf of Hidden Valley
  • Prep 1 h
  • Cook 5 m
  • Total 1 h 5 m
Servings: 4


  • 2 lbs. russet potatoes, thinly sliced on a mandoline
  • 2 cups white vinegar
  • Vegetable oil for frying
  • Kosher salt and freshly ground black pepper, to taste
  • Hidden Valley® Three Herb Ranch dressing, for dipping


  1. 1. Place potatoes into a large bowl, add vinegar, cover with plastic wrap and refrigerate for 1 hour.
  2. 2. Meanwhile, add about 4 inches of vegetable oil to a high sided pan. Heat to 365°F.
  3. 3. Remove potatoes from vinegar and dry. Working in batches, fry the potato slices until crispy and golden, about 3–5 minutes. Remove to a paper towel lined plate and season with salt and pepper.
  4. 4. Serve alongside Hidden Valley® Three Herb Ranch and dip dip away!
• For safe meat preparation, reference the USDA website.

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Salt & Vinegar Chips is rated 4.8 out of 5 by 25.
Rated 5 out of 5 by from A Classic with a Twist Never would have thought to add Hidden Valley to this classic recipe, but it kicked it up a notch.
Date published: 2017-08-16
Rated 5 out of 5 by from Good job Chips excellent and has good liver for health we here at home one in rafolle all very delicious to recommend it is excellent to listen to the films relax at home Especially a day like today with all that rain and thunderstorm that has had by me its time for a bin horror movie hihi..
Date published: 2017-08-05
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