Total:
24 hr 20 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
24 hr 20 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

In a large container, combine the vinegar, kosher salt, sugar and 2 cups water. Whisk or shake to combine. Toss in the potatoes and refrigerate for 24 hours.

In a large wide pot, heat the oil for deep frying to 350 degrees F.

Remove the potatoes from the vinegar solution and gently pat dry to remove any excess water.

Set up a sheet tray lined with paper towels to land the chips on when they come out of the oil.

Working in batches, fry the potatoes until they are brown and crispy. Be careful not to overcrowd the oil, overcrowding will result in greasy limp chips rather than crispy crunchy ones.

When the chips come out of the oil, land them on the paper towel setup and give them a sprinkey dink of salt. Let cool and then store them in an airtight container (if you don't eat them all at once!).

Categories:

IDEAS YOU'LL LOVE

Homemade Ranch Dressing

Recipe courtesy of Ree Drummond

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chili Chips

Recipe courtesy of Ellie Krieger

Homemade Granola Bars

Recipe courtesy of Ina Garten

Chocolate Chip Cannoli Cupcake

Recipe courtesy of Brenda DePonte|Carol Vollono

Homemade Roast Beef Sandwich Au Jus

Recipe courtesy of Jeff Mauro

Crispy Lemon Garlic Kale Chips

Recipe courtesy of Nancy Fuller

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking