Salt and Vinegar Chips

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Recipe by: Brian Genest

"Change the ratio of water to vinegar if you like them more or less vinegary."

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2 h 50 m servings 277

Original recipe yields 8 servings

Directions

Slice potatoes very thinly using a sharp knife. Place in a bowl and add 4 cups of water; soak for 30 minutes. Stir occasionally to release the starch.
Drain potatoes and return to the bowl. Add 3 cups water and vinegar. Soak for 2 hours.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drain potatoes and pat dry.
Fry potatoes in the hot oil, working in batches, for 1 minute. Transfer to a paper towel-lined tray to drain excess oil. Fry for 1 more minute and drain again. Season with salt while still hot.

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Editor's Notes:
Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.