Homemade Salt and Vinegar Chips

Name: Homemade Salt and Vinegar Chips
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
Ingredients: Vegetable oil, for deep-frying; 2 medium russet potatoes; About 1 tablespoon distilled white vinegar; Kosher salt; Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until it registers 300 degrees F on a deep-fry thermometer.

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Level: Intermediate

Total: 1 hr 10 min
Active: 55 min

Yield: 4 to 6 servings

Level: Intermediate

Total: 1 hr 10 min
Active: 55 min

Yield: 4 to 6 servings

Ingredients

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Vegetable oil, for deep-frying

2 medium russet potatoes

About 1 tablespoon distilled white vinegar

Kosher salt

Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until it registers 300 degrees F on a deep-fry thermometer.

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer; a small spray bottle or atomizer

Slice the potatoes by hand as thinly as possible, about 1/8 to 1/16 inch thick. Pat dry with paper towels. Put the vinegar in a small spray bottle or atomizer; set aside.
Add about one-quarter of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 10 minutes. Transfer the chips to a paper towel-lined baking sheet and top with a generous sprinkling of salt. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches.
Spritz a fine mist of vinegar all over the chips and serve immediately (you may not use all of the vinegar).