Homemade Salt and Vinegar Chips
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 111
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 262
- Total: 1 hr 10 min
- Active: 55 min
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.
Directions
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).