- 1 cup sherry vinegar
- 2 tablespoons kosher salt, plus extra for seasoning
- 2 tablespoons sugar
- 2 large baking potatoes, such as Idaho, peeled and shaved into thin slices with a veggie peeler or mandoline
- Peanut or veggie oil, for frying
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!).