Perfect Potato Chips
Perfect Potato Chips
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced (about 1/16-inch thick)
- 8 cups cold water, plus more for rinsing
- 2 tablespoons white vinegar
- 6 cups vegetable oil, for frying
- 1 teaspoon fine sea salt, or to taste
Instructions
- 1
Peel the russet potatoes and, using a mandoline slicer or a very sharp knife, slice them as thinly as possible, aiming for about 1/16-inch thickness. Place the sliced potatoes immediately into a large bowl of cold water to prevent browning.
⏱️ 10 min
- 2
Rinse the potato slices thoroughly under cold running water, changing the water several times, until the water runs clear. This removes excess starch, which is crucial for crispy chips. Drain well.
⏱️ 5 min
- 3
In a large bowl, combine 8 cups of cold water and the white vinegar. Add the drained potato slices, ensuring they are fully submerged. Let them soak for at least 30 minutes, or up to 1 hour. This vinegar bath helps prevent browning and contributes to crispiness.
⏱️ 5 min
- 4
Drain the potato slices thoroughly and spread them out in a single layer on clean kitchen towels or paper towels. Pat them completely dry. This step is critical; any remaining moisture will cause the oil to splatter and prevent crisping.
⏱️ 10 min
- 5
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325
- 6
Carefully add a single layer of potato slices to the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, stirring occasionally with a slotted spoon, until the chips are golden brown and crispy. The cooking time will vary depending on the thickness of your slices and the oil temperature.
⏱️ 10 min•🌡️ 325
- 7
Using a slotted spoon, transfer the cooked chips to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with fine sea salt to taste.
⏱️ 2 min
- 8
Repeat the frying process with the remaining potato slices, ensuring the oil temperature returns to 325-350°F (160-175°C) between batches. Serve immediately and enjoy your perfect potato chips!
⏱️ 3 min•🌡️ 325
Kitchen Tools
Nutrition Facts (per serving)
Perfect Potato Chips
- 2 pounds russet potatoes, peeled and thinly sliced (about 1/16-inch thick)
- 8 cups cold water, plus more for rinsing
- 2 tablespoons white vinegar
- 6 cups vegetable oil, for frying
- 1 teaspoon fine sea salt, or to taste
Instructions
- 1
Peel the russet potatoes and, using a mandoline slicer or a very sharp knife, slice them as thinly as possible, aiming for about 1/16-inch thickness. Place the sliced potatoes immediately into a large bowl of cold water to prevent browning.
⏱️ 10 min - 2
Rinse the potato slices thoroughly under cold running water, changing the water several times, until the water runs clear. This removes excess starch, which is crucial for crispy chips. Drain well.
⏱️ 5 min - 3
In a large bowl, combine 8 cups of cold water and the white vinegar. Add the drained potato slices, ensuring they are fully submerged. Let them soak for at least 30 minutes, or up to 1 hour. This vinegar bath helps prevent browning and contributes to crispiness.
⏱️ 5 min - 4
Drain the potato slices thoroughly and spread them out in a single layer on clean kitchen towels or paper towels. Pat them completely dry. This step is critical; any remaining moisture will cause the oil to splatter and prevent crisping.
⏱️ 10 min - 5
In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 325 - 6
Carefully add a single layer of potato slices to the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, stirring occasionally with a slotted spoon, until the chips are golden brown and crispy. The cooking time will vary depending on the thickness of your slices and the oil temperature.
⏱️ 10 min•🌡️ 325 - 7
Using a slotted spoon, transfer the cooked chips to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with fine sea salt to taste.
⏱️ 2 min - 8
Repeat the frying process with the remaining potato slices, ensuring the oil temperature returns to 325-350°F (160-175°C) between batches. Serve immediately and enjoy your perfect potato chips!
⏱️ 3 min•🌡️ 325