Homemade Salt and Vinegar Potato Chips
Servings
4-6servings
Servings
4-6servings
Ingredients
Instructions
  1. Slice the potatoes about 1/8 of an inch thick. Using a mandolin to slice the potatoes is best, but be sure to use the safety device provided to protect your fingers. Place the potato slices in a large bowl and cover with cold water and ice cubes. Let the potatoes sit for at least 30 minutes or up to 2 hours. Drain and rinse the potatoes and pat dry really well with a dish towel or paper towel. You can spin them in a salad spinner to get them as dry as you can. Line a roasting tray with paper towel and place a cooling tray over the paper towel.
  2. Fill a heavy duty sauce pan or Dutch oven with about 1 1/2 inches of oil and attach the deep fry thermometer. Heat the oil over a medium-high flame, until the thermometer reaches 300 degrees Fahrenheit.
  3. Working in batches carefully add the potatoes slices to the pot, making sure to return the heat to 300 degrees between each batch. Using a heat-proof spatula carefully turn the potatoes to cook them evenly. Cook them until golden brown and crispy, about 6-8 minutes per batch. Remove the chips from the hot oil with tongs or a spatula and place on the tray to cool or a plate lined with paper towel. Make sure to sprinkle on the powered vinegar and salt while the potato chips are still warm. The potatoes can be fried up to 4-6 hours ahead of time and kept at room temperature.