Homemade Crispy Salt and Vinegar Chips

Ingredients

Vegetable oil

2 cups, for frying

Sea Salt

2 tablespoons or to taste

White vinegar

1.5 cups

Russet Potatoes

2 large

Instructions

1. Slice the russet potatoes thinly using a mandoline slicer or a sharp knife. The thinner the slices, the crispier the chips will be.
2. In a large bowl, combine the white vinegar and sea salt. Stir until the salt is mostly dissolved.
3. Add the thin potato slices into the vinegar and salt mixture. Make sure all the slices are submerged. Let them soak for at least 2 hours, or for more intense flavor, overnight in the refrigerator.
4. After soaking, heat the vegetable oil in a large pot or deep fryer to 375°F (190°C). While the oil is heating, drain the potato slices and pat them dry using a kitchen towel or paper towels.
5. Fry the potato slices in batches to avoid overcrowding. They should turn golden and crispy in about 3-5 minutes. Keep an eye on them as they can burn quickly.
6. Using a slotted spoon, remove the chips from the oil and drain them on paper towels. Let them cool for few minutes before serving as they will continue to crisp up.