Oh, how I adore salt and vinegar potato chips. I have loved these since I was a kid, and I now consider myself a connoisseur of salt & vinegar chips. But being on the Weight Watchers program, I sadly have tried to avoid them, as most of the healthier versions aren’t flavorful enough and the tasty versions are too high in Points and/or loaded with a bunch of awful artificial ingredients. But then, I discovered Kettle Brand Bakes Extra Crunchy Sea Salt & Vinegar Potato Chips, and I was in heaven. Seriously…they are perfection, and I am over the moon in love. And while my favorite way to enjoy them is straight out of the bag on a direct route into my belly, I’ve recently been incorporating them into some Weight Watchers Recipes too! One of the best is this Salt and Vinegar Chip Crusted Fish Recipe. The mild, flaky cod is covered in a crispy coating of these bold and tangy salt and vinegar chips, and the result is total perfection.

Salt and Vinegar Chip Crusted Fish Recipe

Kettle Brand Baked Salt and Vinegar Chips

Fresh potatoes that are thinly sliced, baked and flavored with an amazing tart and salty finish is what Kettle Brand delivers in these salt & vinegar baked potato chips. Amazing all by themselves as a Weight Watchers friendly snack at just 3 Points per serving, or utilized as a crispy, salty, tangy breading for fish in this recipe, Kettle Brand certainly delivered. They truly are all that and a bag of chips. :)

Salt and Vinegar Chip Crusted Fish

Salty, tangy and deliciously satisfying, this easy fish recipe is a real winner. The salt and vinegar potato chips make for a perfect, crusty breading.


  • 1 lb fresh cod fish, cut into 4 fillets
  • 3 oz Kettle Brand Bakes Sea Salt & Vinegar Potato Chips
  • 1/4 cup plain, nonfat Greek yogurt
  • 2 tbsp light mayonnaise
  • Salt & pepper to taste


  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and mist with cooking spray.
  2. Season both sides of the cod with salt and pepper and place on the baking sheet.
  3. In a small bowl, combine the yogurt and the mayonnaise.
  4. Place chips into a sealed plastic bag, and squeeze with your hands, crushing them until they are a breadcrumb like texture.
  5. Spread yogurt mixture all over the top of the cod, then cover the cod completely and evenly with the crushed chips, pressing gently to coat.
  6. Place in oven and bake for about 12-15 minutes until fish is cooked through, depending on the thickness of fish.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Pescatarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Calories: 211

Fat: 5g

Protein: 23g

Entire recipe makes 4 servings
Serving size is 1 fillet
Each serving = 5 Smart Points/5 Points

PER SERVING: 211calories; 5g fat; 1.25g saturated fat; 16g carbohydrate; 0.8g sugar; 23g protein; 1.5g fiber

Kettle Brand Extra Crunchy Sea Salt & Vinegar Chips
Serving size is 1 oz (about 20 chips)
Each serving = 3 Points

PER SERVING: 211 calories; 5g fat; 16g carbohydrates; 23g protein; 1.5g fiber


  1. I am not a fan of Salt & Vinegar chips to snack on but THEY’RE PERFECT for coating fish. Think malt vinegar and fish–great combo. This is a fantastic recipe. I just looked up the recipe as I found some beautiful cod and wanted to make this recipe for the 2nd time. Thank you for sharing!

  2. I made this tonight and it was one of the best fish recipes I have tried, WWs friendly or not. I couldn’t find the brand of chips you used so I substituted the Sensible Portions Garden Veggie Chips, Sea Salt & Vinegar. It was amazing. Thank you.

  3. I am going to try the Sea Salt and Cracked Pepper chips. This is what I use on my tuna casseroles and it is yummy!

  4. Is there another ingredient besides greek yogurt that I can use to make the breadcrumbs stick? I am unable to eat any dairy. Thanks!

    • LaaLoosh

      Yes, you can use Vegenaise…it’s an entirely vegan mayonnaise alternative, and I absolutely LOVE it. I have no problem eating dairy, but I actually prefer Vegenaise over regular mayo any day of the week. I’ve used it in this recipe and it works perfectly :).

  5. I found these chips at Sprouts (grocery) and searched Google to find out how many points they had. Found your site and this recipe sounds delicious. I love how these chips have a strong potato taste. :) Looking forward to looking all your recipes! :)

  6. I’m not a vinegar chip fan, but would maybe try with some other chip flavor, any ideas?

    • I am going to try the Sea Salt and Cracked Pepper chips. This is what I use on my tuna casseroles and it is yummy!