Frying oil, enough to fill a fryer or to brush slices before baking
Instructions
Instructions
With a mandoline (or awesome knife skills), thinly slice the potato to where you can almost see through them.
Soak in vinegar for 2 hours. Drain and pat completely dry.
For frying the chips
Fill a fryer (or a really deep saucepan) with frying oil of choice and heat to 350F. Place a cooling rack on top of a cookie sheet.
When the oil is ready, ensure the potato slices are completely dry. Fry a few at a time until golden brown, being careful not to overcrowd the fryer. Time will vary depending on the size and thickness of the slices, but the average is 3-5 minutes.
Remove the chips and place on the cooling rack. Immediately sprinkle with salt. Let cool for a few minutes to allow them to crisp.
Repeat with the remaining slices, ensuring the oil is 350F when frying. You may need to pause in between batches to let the oil heat up again.
For baking the chips-
Preheat oven to 400F. Line two baking sheets with foil and lightly grease with cooking spray.
Place the slices in a single layer on the two sheets. Brush each slice with oil then sprinkle salt on top.
Bake for 15 minutes. If they aren’t golden brown and crisp, bake them in 5 minute increments until done (they burn easily).
Notes-
If you can’t slice them that thinly, make sure all slices are evenly sliced and adjust cook time. If a slice is too thick, it may not crisp up like a chip.
The chips won’t be crispy immediately out of the fryer. After a few minutes, they will crisp up.
Originally Submitted
10/1/2013
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