Salt and Vinegar Chip Scalloped Potatoes

 Salt and Vinegar Chip Scalloped Potatoes
It's hard to believe it's already November 1st. Where has the time gone? However, it really is the best time of year for yummy food, especially dips and yummy side dishes.

I love making scalloped potatoes but have always been challenged by the adding the right amount of seasoning (salt & pepper) to the dish. I was curious what it would taste like if I used already seasoned potato chips to help out.

My first choice was salt & vinegar chips from Kettle Brand. Have you tasted them? They are SO packed with flavor, it's like getting a punch in the face (in a good way) with every bite. I figured if anything could flavor scalloped potatoes, these chips might be able to do it. 

The finished product does not taste like "salt and vinegar", but what you get is perfectly seasoned scalloped potatoes without the guesswork.  A bonus is the crunch factor the chips give to the dish. It's the perfect holiday side dish and is going to accompany any ham I ever make from here on out. My thirteen year old son could not stop eating this, it is that delicious.

I also made these in my favorite cast iron skillet. You can easily use a 2-quart baking dish but I just love the way the cast iron skillet looks on a buffet table. 

If a strong salt and vinegar flavored potato is what you are after, try my recipe for Salt and Vinegar Potatoes with Rosemary

Salt and Vinegar Chip Scalloped Potatoes exact slice system
Another challenge I have found with making scalloped potatoes is I could never get the potatoes sliced thinly enough. It would take forever to cut them and then I would hope they would cook evenly. There is nothing worse than finding a hard, uncooked potato in the finished dish. Unfortunately it happens all the time.

So, this year I was lucky enough to get a new food processor I love. It has what is called the ExactSlice System. Basically, it's a lever on the front of the food processor that allows you to control the size of slices. This is perfect for making scallop potatoes. I can also finally make the perfect homemade chips with this slicing system (wrote about that here). I cannot replicate this with my mandolin, not to mention it takes about 5 seconds to slice a giant potato. 

Overall, I love this new technology. My food processor is very large (16-cup), which I can't recommend enough if you entertain or make large batches of food. However, the smaller sized food processors also have the same slicing system, so you are in luck if that suits you better.

Salt and Vinegar Chip Scalloped Potatoes cast iron skillet
This is what the potatoes looked like before I poured the hot milk over the top. 

Salt and Vinegar Chip Scalloped Potatoes take a bite

Salt and Vinegar Chip Scalloped Potatoes perfect side dish
This dish is a new staple in our house and I hope it finds its way on your holiday table.

Four Years Ago: Black Pepper and Molasses Pulled Chicken Sandwiches

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Print Recipe

Salt and Vinegar Chip Scalloped Potatoes

Recipe from: Created by Cathy Pollak for | Serves: 6-8


  • 1 Tablespoon butter
  • 3 very large baking potatoes, thinly sliced
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon table salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 bag (8.5 oz) Sea Salt & Vinegar Kettle Brand Chips, crushed into small pieces
  • 1/4 cup butter
  • 2-1/4 cup scalded whole milk
  • 1 cup finely shredded extra sharp cheese
  • 1 teaspoon fresh chives for garnish


  • Prepare a large 12-inch cast iron skillet (or 2-quart baking dish) by greasing with butter. Set aside.
  • Using the slicer blade of your food processor to process the potatoes into very thin slices.
  • In a small bowl, combine flour, salt and pepper. Begin layering 1/4 of the potatoes in the buttered skillet. Sprinkle the first layer of potatoes with 1/3 of the flour mixture and 1/4 of the crushed potato chips. Repeat with 2 more layers of potatoes, flour mixture and potato chips. Top with remaining potato slices. Dot with butter then pour hot milk over potatoes.
  • Cover with foil and bake at 375 degrees F for 45 minutes. Uncover; sprinkle cheese and remaining chips over the top and bake for another 15 minutes, or until scallops are tender and cheese is melted.
  • *Please note that amount of ingredients might be a little different for everyone depending on how thin you are able to slice your potatoes, size of pan etc. Make sure to have a little extra of everything on hand for that reason.

Post a Comment

6 Comments and 1 Reply

  1. snowmoonelk 1

    Can you make this in a crockpot?

  2. snowmoonelk 3

    Yes, you are right! I think I might try it, and pop it under a low grill, hoping it doesn’t burn. It’s so frustrating not to have an oven!

  3. I’ve made a Spanish Torta with the chips – but didn’t think of scallop tatoes. Sounds very good!! Thanks for the idea.

  4. This does sound delicious, but it also sounds full of calories and as I am watching mine at the moment…….

  5. Holy cow – this looks so good!!

  6. Salt and vinegar chips? GENIUS!


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