Homemade Salt and Vinegar-Style Potato Chips Recipe | Alex Guarnaschelli

Imagine the irresistible crunch of freshly made potato chips, bursting with tangy vinegar flavor that store-bought bags can't touch. This rewarding recipe from Alex Guarnaschelli turns simple potatoes into a classic comfort food you'll craveperfect for home cooks ready to elevate snack time.

Inspired by Serious Eats' Kenji Lopez-Alt, blanching in vinegar-spiked water adds that signature tang. Finish with malt vinegar powder, salt, and garlic for pure blissor drizzle warm chips with malt vinegar for a fresh twist.

Level: Intermediate
Yield: 2 to 4 servings
Total Time: 1 hr 15 min
Active Time: 35 min

Ingredients

2 Idaho potatoes (about 1 1/4 pounds), peeled
Kosher salt
2 tablespoons red wine vinegar
1 1/2 quarts canola oil
Malt vinegar powder, optional
Garlic powder, for sprinkling

Special Equipment

Mandoline slicer with safety guard
Deep-fry thermometer

Instructions

Precook the potatoes: In a medium saucepan, bring 3 quarts water to a boil over medium heat. Line baking sheets with absorbent kitchen towels. Slice potatoes on a mandoline (1/8 to 1/10 inch thick), soaking slices in cold water to remove starch. Salt boiling water generously, add red wine vinegar, and simmer half the slices until just softened (about 3 minutes). Drain on towels; repeat with remaining slices.
Heat oil: In a Dutch oven, heat canola oil to 325F over medium heat. Prepare another towel-lined baking sheet for draining.
Test and fry: Drop in one chipif it bubbles and floats, oil's ready. Fry small batches: add slices one by one, swirling oil for even cooking. Fry until crisp and golden (about 10 minutes per batch). Drain, then immediately season with salt, malt vinegar powder, and garlic powder. Return oil to 325F between batches.