Perfectly Crispy Potato Chips

Name: Perfectly Crispy Potato Chips
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 1 1/2 pounds russet or purple potatoes, sliced 1/8-inch-thick; 6 cups cold water, plus more, to taste; 1/2 cup distilled white vinegar; 8 cups vegetable oil, plus more, to taste; kosher salt, to taste; seasonings, of your choice, to taste

Vegetarian Apps & Snacks Sides

Time: 55 minutes

Yield: 6 servings

About

Perfectly Crispy Potato Chips are one of those snacks that evoke universal feelings of happiness, especially when munching on them by the handful! These chips are crunchier and fresher than anything found in a bag and they give french fries a run for their money! Best of all, Perfectly Crispy Potato Chips are endlessly customizable: whether you want lemon-pepper seasoning, paprika, or steak seasoning on them, all you have to do is shake some on! This is a great side dish or an appetizer to get people excited about dinner... if they don't fill up on chips, that is!

Ingredients

1 1/2 pounds russet or purple potatoes, sliced 1/8-inch-thick
6 cups cold water, plus more, to taste
1/2 cup distilled white vinegar
8 cups vegetable oil, plus more, to taste
kosher salt, to taste
seasonings, of your choice, to taste

Directions

Step 1 -Place the potato slices in a large bowl.

Step 2 -Cover the potatoes with the extra cold water until just covered.

Step 3 -Stir the potatoes to release their starches.

Step 4 -Drain the potatoes.

Step 5 -Repeat the covering, stirring, and draining process until the water runs clear. This indicates the starches have been removed.

Step 6 -Return the potatoes to the bowl.

Step 7 -Cover the potatoes with the vinegar and 6 cups of the water.

Step 8 -Let the potatoes sit undisturbed for at least 30 minutes and up to 2 hours.

Step 9 -Drain the potatoes and pat them dry.

Step 10 -In a medium heavy pot, pour in 8 cups of the oil until it reaches about 4 inches high.

Step 11 -Attach a thermometer to the pot to monitor the temperature of the oil.

Step 12 -Heat the oil over medium-high heat until the thermometer reads 300 degrees F.

Step 13 -Working in batches, fry the potatoes, turning them to cook evenly, until they are golden-brown and crisp, about 5 minutes per batch. Make sure the oil is at 300 degrees F before adding the next batch. Add the extra oil as needed.

Step 14 -Use a slotted spoon to transfer the cooked potatoes to a paper-towel-lined wire rack to drain.

Step 15 -Season the potatoes immediately with the salt and your favorite seasonings. If you wait too long, the chips will cool and the seasonings will not adhere.

Step 16 -Serve!

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