Organic Salt & Vinegar Potato Chips (Seed Oil Free)
Pringles Salt & Vinegar contains inflammatory seed oils (corn, cottonseed, soybean, sunflower), maltodextrin, and artificial emulsifiers. This DIY version uses avocado oil for clean frying and organic ingredients to replicate the addictive salt & vinegar flavor without the inflammatory oils.
Based on: Salt & Vinegar
· Makes approximately 32 servings
· Serving: 1 oz (28g) - about 14-16 chips
Why This Recipe is Seed Oil Free
Commercial Salt & Vinegar from Pringles often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Salt & Vinegar may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic russet potatoes
2 lbs (900g) · Organic Valley or local organic potatoes
Base ingredient that provides the crispy chip structure and carbohydrates
Avocado oil
1 liter (for deep frying) · Chosen Foods 100% Pure Avocado Oil
High smoke point healthy fat for crispy frying, replaces inflammatory seed oils
Organic sea salt
60g (4 tablespoons) · Redmond Real Salt
Primary flavor component and mineral content
Organic white vinegar powder
30g (2 tablespoons) · Hoosier Hill Farm Organic Vinegar Powder
Provides the signature tangy vinegar flavor without moisture
Adds umami depth and slight cheesy notes to enhance flavor complexity
Instructions
Step 1. Wash and scrub 2 lbs organic potatoes thoroughly but do not peel. Using a mandoline slicer or sharp knife, cut into uniform 1/16-inch thick slices (about 1.5mm). Consistency is crucial for even cooking - thicker slices will be soggy, thinner ones will burn. Immediately place slices in cold water to prevent browning and remove excess starch. Soak for 30 minutes, changing water once halfway through.
Step 2. Drain potato slices and pat completely dry with clean kitchen towels - this step is critical for achieving crispiness. Any remaining moisture will cause oil splatter and soggy chips. Heat 1 liter avocado oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy - too low and chips absorb oil, too high and they burn.
Step 3. Fry potatoes in small batches of 8-10 slices to maintain oil temperature. Fry for 2-3 minutes until edges are golden brown and chips float to surface. Remove with slotted spoon and immediately drain on wire rack over paper towels. Do not overcrowd the oil - this drops temperature and creates greasy chips.
Step 4. While chips are still warm (within 2 minutes of frying), prepare seasoning blend. In a spice grinder or mortar and pestle, combine 60g Redmond Real Salt, 30g organic vinegar powder, 10g citric acid, and 15g nutritional yeast. Grind until fine and uniform - about 30 seconds in spice grinder. The warm chips will help seasoning adhere better.
Step 5. Immediately toss warm chips with seasoning blend using clean hands or tongs, ensuring even coverage. Work quickly while chips retain heat - seasoning won't stick to cold chips. Use approximately 1 teaspoon (3g) seasoning per 1 oz serving of chips. Taste and adjust salt/vinegar ratio as needed.
Step 6. Allow chips to cool completely on wire racks for 10-15 minutes before storing. This prevents condensation that would make them soggy. Store in airtight glass containers with tight-fitting lids for maximum freshness. Properly made chips stay crispy for 5-7 days at room temperature. For maximum crispiness, add a small silica gel packet (food-safe) to storage container.
Storage
Store in airtight glass containers at room temperature for 5-7 days. Do not refrigerate as this introduces moisture and makes chips soggy. For longer storage, freeze in portions and re-crisp in 200°F oven for 3-5 minutes.
Cost Comparison
Cost per serving (homemade)$0.22
Cost per serving (store-bought)$0.31
Savings29%
Higher upfront cost due to quality organic ingredients, but seasoning ingredients last for many batches. Long-term savings increase significantly after first purchase as most seasonings have 100+ servings per package.