Peel potatoes and place whole potato in a bowl filled with water
6 medium russet potatoes
Slice potatoes to 1/16″ thick. Use a mandoline to get an even, consistent size. Immediately place sliced potatoes in another bowl filled with cold water and 2 tablespoons of white vinegar. Allow potatoes to soak for at least 1 hour.
2 tablespoons white vinegar, water
Drain potatoes and rinse with cold water. Leave potatoes in colander and allow all water drain.
Place drained potatoes on a clean, dry kitchen towel. Pat lightly to remove any remaining water
Fill pot with two inches of oil. Preheat oil to 380 degrees. Use a thermometer to test temperature of oil.
oil for frying
Test oil temperature. Ideal temperature will vary from 370 - 380 degrees (read explanation in recipe post) Fry one or two slices in the oil and cook until they are nicely browned. If the potatoes brown quicker than 3 minutes, lower the temperature by 5 degrees.
Place one handful of sliced potatoes in the hot oil. Stir gently to prevent potatoes from sticking to each other. Cook until golden – 3 minutes
Scoop out and place on a baking sheet lined with a baking rack
Sprinkle with salt immediately and repeat until all potatoes are cooked
salt
Video
Notes
Tips for making potato chips
Keep potato slices even in thickness
Thoroughly dry potato slices
Use a thermometer to monitor oil temperature
Allow oil to return to temperature between each batch
Do not overcrowd chips while cooking
Place cooked chips on a baking rack over a cookie sheet
Sprinkle with salt while still warm
Do not stack newly cooked chips on top of cooled chips
Nutrition based on an estimated 1 ounce of retained oil.