- Skill Level: Intermediate
- Makes: 4 to 6 servings
- Nutritional Info (Per Serving): Serves 4 Calories: 111, Total Fat: 3g, Saturated Fat: 0g, Carbohydrates: 19g, Fiber: 1g, Sugar: 1g, Protein: 2g, Cholesterol: 0mg, Sodium: 262mg
- Total Time: 1 hour 10 minutes
- Hands-on Time: 55 minutes
Ingredients
- Vegetable oil, for frying
- 2 medium russet potatoes
- Approximately 1 tablespoon white distilled vinegar
- Kosher salt
Instructions
- Pour about 2 inches of vegetable oil into a wide, heavy-bottomed pot. Heat over medium-high until it reaches 300F on a deep-fry thermometer.
- Slice the potatoes thinly by hand (1/8- to 1/16-inch thick). Pat dry on paper towels. Fill a small spray bottle with the vinegar and set aside.
- Fry a quarter of the slices at a time, stirring often with a spider strainer or slotted spoon, until golden brown (about 10 minutes). Transfer to paper towel-lined baking sheets, salt generously, and repeat batches, reheating oil to 300F each time.
- Mist hot chips lightly with vinegar. Serve immediately for maximum crunchpure bliss awaits!
Recipe Notes
- Ultra-thin slices are your ticket to irresistible crispiness; grab a mandoline for pro-level uniformity.
- Spritz vinegar post-fry for that signature tangy zing that beats store-bought every time.
- Fry in small batches to ensure even golden perfectionno crowding allowed.
- Rescue any fast-browning chips early to nail your ideal doneness.
- Hot-off-the-pot is prime timedive in and savor the fresh crunch!
Tips & Variations
- Russets deliver stellar starch-powered crunch, but feel free to play with varieties.
- Tweak salt and vinegar to your thrilltaste-test as you go for perfection.
- No spray bottle? Drizzle sparingly, but spritzing wins for even, light magic.
- Baked twist: Preheat oven to 400F. Single-layer oiled slices on baking sheets, brush with oil, bake 10-15 minutes until crisp. Toss with salt and vinegar splashhealthier indulgence unlocked!
Serving Suggestions
- Devour solo, pair with sandwiches, or elevate burgers and grillsthese chips steal the show.
- Cool leftovers fully in an airtight container. Revive tang with a quick vinegar spritz.
