Homemade Potato Chips

Ingredients

2 lbs potatoes
1/4 cup vinegar
Salt (regular or Kosher, plus fine sea salt)

2 qts preferred frying oil (I like vegetable or canola)

Gear

• Mandoline (not required but highly recommended)

• Dutch oven or other frying vessel

• Spider Strainer

• Cooling Rack

• Oil, candy, or instant read thermometer

Quick Start

Wash potatoes, but leave skin on. Set mandoline to 1 mm and slice all potatoes.
Add 1/4 cup vinegar to a bowl with 1 1/2 tsp salt, then add potatoes and fill with cold water until covered. Stir, then soak for 1-2 hours.

Heat oil to 375°
Strain potatoes. Pat dry in batches, then add to oil and fry until crispy and golden (5-7 minutes per batch). Stir with the spider strainer after adding to pan and occasionally through cooking time. Start with smaller batches and increase if you have space - if you crowd the pan, the chips will stick together.

Remove from oil to cooling rack to drain, cool slightly, then toss with the fine sea salt. Add other spice of choice to mix it up!

The Deets

Yield: 6 servings
Oven: N/A
Fry Time: 5-7 minutes/batch
Notes: