Homemade Hot Chips with Salt & Vinegar Aioli

Today’s recipe is a simple one, but a goodie – it’s my take on healthy homemade hot chips with a little twist. Nothing beats the crispy, golden goodness of homemade hot chips especially when paired with a salt & vinegar aioli! Whether you’re making them as a snack or a side, this recipe turns simple potatoes into something special, with the perfect balance of crunch and flavour. It is one of my kids favourite treats and I often cook up a batch for a snack on the weekend or to accompany the main meal mid week.

Health benefits

Homemade hot chips (or french fries depending where you’re from) are a healthier alternative to store-bought or fast-food versions with their many additives and damaging vegetable oils. By oven roasting in ghee or coconut oil (rather than deep frying), you’re cooking with stable fats that won’t oxidise at high heat. Plus, pairing these chips with a homemade aioli allows you to skip the additives in store-bought versions, Apple cider vinegar offers gut health benefits and the garlic supports immune health.

Ingredients

You’ll need just a few simple ingredients starting with the hero of the dish, potatoes. The best varieties for chips include Sebago, Russet potatoes, Maris Piper or King Edward. Also a quality fat like ghee or coconut oil, garlic cloves, sea salt, homemade or good-quality mayonnaise, and apple cider vinegar to give that aioli its classic tang.

How to make homemade potato chips

Preheat your oven to a hot 220°C/430°F (fan-forced), and heat your roasting fat on a tray. Chop your potatoes into your preferred thickness (or use a Mandoline slicer for evenness) and toss them in the hot oil, then season with sea salt and add a garlic clove for extra flavour. Roast them in a single layer until crispy, about 30-40 minutes. If you have an air fryer you could toss the potatoes in a large bowl with the melted fat of your choice and fry until crisp. For the aioli, mix the soft roasted garlic with mayo and apple cider vinegar in a small bowl for a zesty dipping sauce.

Serving suggestions and how to store

These chips are best served hot and crispy, straight from the oven with the salt & vinegar aioli on the side. They’re great as a side with simply prepared protein. You can store leftovers in an airtight container in the fridge, but be sure to reheat them in the oven to bring back that crunch.

Vary this to suit your dietary needs

For a garlic-free version, simply omit the garlic or add a pinch of smoked paprika for a smokey flavour twist. If you’re vegan or egg-free, sub in a vegan mayo and use coconut oil as the roasting fat. Alternatively, skip the aioli altogether and just sprinkle your chips with apple cider vinegar and sea salt!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

Homemade hot chips with salt and vinegar aioli

Prep 15 minutes minutes

Cook 40 minutes minutes

Total 55 minutes minutes

Serves: 4

Hot chips can be healthy if you make them my way. Add in the salt and vinegar aioli and you have one delicious side.

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Ingredients

• 5 potato/s (approx.) washed but unpeeled
• 1 sweet potato/s (large) washed but unpeeled
• 2 tbsp ghee, lard or coconut oil -melted if solid (I think ghee makes the crunchiest chips)
• 1 tbsp sea salt -to taste
• 1 clove/s garlic -unpeeled
• ¼ cup/s whole egg mayonnaise -homemade recipe link below (or a good quality whole egg mayo)
• 1 tbsp apple cider vinegar (I like Braggs brand)

Method

For the hot chips

• Preheat your oven to 220℃/430℉ (fan-forced). Heat a large tray with the ghee, lard or coconut oil until the fat is piping hot.
• Cut your potatoes into chips, as thick or thin as you like.
• Place onto the baking tray and toss in the hot fat until they are well coated, season well with sea salt. Add the clove of garlic.
• Arrange in a single layer if possible (this helps to achieve the perfect crispy chip).
• Cook until the chips are crispy and brown (approx. 30-40 minutes).
• Remove the clove of garlic after about 20 minutes (or once it's softened).

Salt and vinegar Aioli

• To make the aioli; Push the flesh from the cooked garlic clove into the mayonnaise. Add the apple cider vinegar and a little sea salt and mix until well combined.

Serve

• Immediately, with the salt and vinegar aioli!

Variations

Home-made mayo

Click here for my recipe.

Lemon aioli

Adding lemon zest to the mayonnaise instead of the apple cider vinegar is also delicious.

Garlic-free

Omit the garlic or sub with a teaspoon of smoked paprika.

Egg-free and vegan

Swap the mayo with savoury cashew cream. Choose the coconut oil as the roasting fat.

No Mayo

These are delicious simply sprinkled with the apple cider vinegar and sea salt.

 

For lots more sides and salad inspo, take a look at my hugely popular ebook 'Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

 

Are hot chips a favourite in your house?  What do you think of my little salt and vinegar aioli twist?

Course: Side Dish

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