Salt & vinegar crisps

Salt & vinegar crisps

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(6 ratings)

Prep: 20 mins Cook: 35 mins plus soaking


makes 4

Make yourself the ultimate treat: a crisp sandwich, with homemade salt and vinegar crisps. These crunchy, golden brown rounds are easier than you might think

Nutrition and extra info

  • Vegetarian

Nutrition: per sandwich

  • kcal293
  • fat11g
  • saturates6g
  • carbs40g
  • sugars6g
  • fibre3g
  • protein7g
  • salt2.8g


  • 2 medium potatoes
  • 250ml cider vinegar
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 slices really soft, fresh, sliced white bread (or 4 soft white floury rolls)
  • salted butter and tomato ketchup, to serve



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Wash the potatoes and slice thinly. It’s tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.

  2. Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays’ positions or turn them around if one side is browning too quickly.

  3. While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

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Comments, questions and tips

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Emma B's picture
Emma B
18th May, 2020
Taste really nice, the flavour comes through well. Next time I’m going to put salt on the baking tray as I like them saltier. I had to cut the potatoes with a knife, which worked- the different thicknesses meant I had to cook them for a lot longer, I checked them every 5 minutes after I took the thin ones out. They also seem to crisp slightly after taking out the oven so don’t worry if they’re a little soft when you take some out.
Andrew Rockell's picture
Andrew Rockell
12th May, 2020
The method for cooking these is great and they really do turn out well cooked. The only criticism I have is that there is far to much salt added throughout the recipe. Salt is added 3 times during the recipe, the first batch was just overpowered by salt. I cooked them a second time after the first attempt was to salty, I added salt only once when putting the uncooked slices into the food bag with olive oil, these turn out salty enough to eat but not overpowering.
Charlotte Hammond's picture
Charlotte Hammond
20th Jul, 2019
These turned out well. It’s actually better than 2 stars. I’d recommend putting a few spices on them while oiling.
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