My college roommate taught me this trick, and they taste just like the chips but way better. Uses just 3 ingredients.

These oven baked 3-ingredient salt and vinegar potatoes are my go-to when I’m craving those tangy potato chips but want something a little more homey and filling. My college roommate taught me this trick during finals week, when we were living on snacks and whatever we could make in a tiny apartment oven. Boiling the potatoes in vinegar first makes the insides tender and lets that sharp, salty tang soak all the way through, while the oven turns the outsides golden and crisp. It’s simple, budget-friendly, and perfect for feeding hungry kids, game-day crowds, or just yourself after a long day.

Serve these hot right off the baking sheet with burgers, grilled chicken, or a simple green salad. They’re also great as a snack plate centerpiece with cut-up veggies and a dip or two on the side, like ranch or ketchup for the kids and maybe a garlicky yogurt dip for the grown-ups. I like to slide the whole foil-lined sheet onto a trivet in the middle of the table so everyone can grab the crispiest wedges and sprinkle on a little extra salt if they like that true “chip” flavor.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed and cut into wedges

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup, and lightly drizzle or rub the foil with a thin layer of vegetable or canola oil so the potatoes don’t stick.

Scrub the potatoes well and cut them into even wedges, about 1/2 to 3/4 inch thick at the widest part. Try to keep them similar in size so they cook at the same rate.

Place the potato wedges in a medium saucepan and pour in the distilled white vinegar. Add just enough water, if needed, to barely cover the potatoes. Bring the pot to a gentle boil over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer the potatoes for about 8–10 minutes, just until they are fork-tender on the outside but not falling apart. This step lets the vinegar soak in and gives you that salt-and-vinegar chip flavor all the way through.

Carefully drain the potatoes in a colander and let them steam for 2–3 minutes so some of the moisture evaporates. This helps them crisp up better in the oven.

Transfer the drained potatoes to a large bowl. Drizzle with the vegetable or canola oil and toss gently until every wedge is lightly coated. You can add a pinch of salt here if you like, but the main salty hit will come after baking.

Spread the potato wedges out in a single layer on the foil-lined baking sheet, cut sides down when possible. Make sure they aren’t crowded; a little space between pieces helps them brown and crisp instead of steam.

Bake in the preheated oven for 20 minutes, then carefully flip each wedge with a spatula or tongs. Return the pan to the oven and bake for another 10–15 minutes, or until the potatoes are deep golden brown and crispy on the edges.

Remove the baking sheet from the oven and immediately sprinkle the hot potatoes generously with coarse salt to taste. The salt will cling to the hot, slightly oily surface and stay visible, just like on salt and vinegar chips.

Serve the potatoes straight from the foil-lined baking sheet while they’re still hot and crisp. Taste one and add a touch more salt if needed before bringing them to the table.

For extra-tangy potatoes, use up to 3 cups of vinegar and skip adding additional water when boiling, as long as the wedges are mostly submerged. If your family prefers a milder flavor, use half vinegar and half water in the pot, or drizzle a little olive oil over the cooked wedges to soften the sharpness. You can also cut the potatoes into smaller, thinner wedges or thick fries for even more crisp edges—just keep an eye on them, as thinner pieces may cook faster. To help picky eaters, set out a few dipping sauces: ketchup, ranch, or even honey mustard can mellow the vinegar punch. If you’re cooking for a crowd, double the recipe and use two baking sheets, rotating them halfway through so everything browns evenly. And while the base recipe sticks to potatoes, vinegar, and oil, you can sprinkle on a little garlic powder or black pepper after baking for the adults at the table without changing the simple 3-ingredient heart of the dish.