Salt & Vinegar Potato Chips

How to Make Salt & Vinegar Potato Chips

1. 1

   Step 1: Slice and rinse the potatoes

   Wash and peel the potatoes if desired. Using a mandoline or a very sharp knife, slice the potatoes paper-thin (about 1.5 mm / 1/16 inch). Place slices into a large bowl of cold water and swish to remove surface starch, then let sit while you prepare the next steps.

   For this step

   • 3 largeRusset potatoes
   
2. 2

   Step 2: Dry and dust with cornstarch

   Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry (removing surface moisture prevents oil splatter). Put the dried slices in a bowl, sprinkle the cornstarch over them, and toss gently to coat — this helps achieve an extra-crisp texture.

   For this step

   • 1 tbspCornstarch
   
3. 3

   Step 3: Heat oil and double-fry the chips

   Pour the oil into a heavy, deep pot to a depth of about 2–3 inches and heat to 325°F (160°C). Fry the potato slices in small batches for 2–3 minutes until pale and limp but not browned; remove and drain on a wire rack. Raise the oil to 375°F (190°C) and return the batches to the oil, frying 1–2 minutes more until golden and crisp. Drain on paper towels or a rack and work in batches to keep chips from steaming.

   For this step

   • 4 cupsVegetable oil (for frying)
4. 4

   Step 4: Make the quick pickling seasoning

   While the chips fry, combine the white vinegar, water, sugar, and 2 tsp salt in a small bowl; stir until the sugar and salt dissolve. Taste and adjust — the mixture should be tangy with a slight sweetness to balance. Keep the pickling liquid at room temperature; do not over-saturate the chips.

   For this step

   • 1/3 cupWhite vinegar
   • 1/3 cupWater
   • 1 tspGranulated sugar
   • 2 tspFine sea salt (plus extra for finishing)
   
5. 5

   Step 5: Toss chips with vinegar and finish with salt

   Working one batch at a time, place the hot chips in a large bowl and drizzle 1–2 tablespoons of the pickling mixture over them (you want a light coating rather than soaking). Toss gently so the vinegar flavor adheres, then immediately transfer to a serving bowl and sprinkle a light pinch of extra fine sea salt to taste. Serve warm or at room temperature; leftover chips will stay crisp in an airtight container for a day.
   

1. Wash and peel the potatoes if desired. Using a mandoline or a very sharp knife, slice the potatoes paper-thin (about 1.5 mm / 1/16 inch). Place slices into a large bowl of cold water and swish to remove surface starch, then let sit while you prepare the next steps.
2. Drain the potato slices and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry (removing surface moisture prevents oil splatter). Put the dried slices in a bowl, sprinkle the cornstarch over them, and toss gently to coat — this helps achieve an extra-crisp texture.
3. Pour the oil into a heavy, deep pot to a depth of about 2–3 inches and heat to 325°F (160°C). Fry the potato slices in small batches for 2–3 minutes until pale and limp but not browned; remove and drain on a wire rack. Raise the oil to 375°F (190°C) and return the batches to the oil, frying 1–2 minutes more until golden and crisp. Drain on paper towels or a rack and work in batches to keep chips from steaming.
4. While the chips fry, combine the white vinegar, water, sugar, and 2 tsp salt in a small bowl; stir until the sugar and salt dissolve. Taste and adjust — the mixture should be tangy with a slight sweetness to balance. Keep the pickling liquid at room temperature; do not over-saturate the chips.
5. Working one batch at a time, place the hot chips in a large bowl and drizzle 1–2 tablespoons of the pickling mixture over them (you want a light coating rather than soaking). Toss gently so the vinegar flavor adheres, then immediately transfer to a serving bowl and sprinkle a light pinch of extra fine sea salt to taste. Serve warm or at room temperature; leftover chips will stay crisp in an airtight container for a day.