Ingredients
- Russet Potatoes: 2 large
- Vegetable Oil: 4 cups
- Salt: 1 tablespoon
- White Vinegar: 1 tablespoon
- Water: As needed for soaking
- Paprika: 1/2 teaspoon (optional)
- Garlic Powder: 1/2 teaspoon (optional)
Instructions
- Step 1: Wash and peel the potatoes. Using a mandoline or a very sharp knife, slice the potatoes into very thin, even slices (about 1/16 inch thick).
- Step 2: Place the potato slices in a large bowl filled with cold water. Add the white vinegar. Soak for at least 30 minutes, or up to 2 hours, to remove excess starch. This helps the chips crisp up nicely.
- Step 3: Drain the potato slices and rinse them thoroughly under cold water. Pat them completely dry with paper towels. Moisture is the enemy of crispy chips.
- Step 4: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Use a thermometer to monitor the temperature.
- Step 5: Fry the potato slices in small batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until they are golden brown and crisp. Stir occasionally to ensure even cooking.
- Step 6: Remove the chips with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with salt, paprika, and garlic powder (if using). Let cool completely before serving.
Notes
- To maintain crispness, store completely cooled chips in an airtight container lined with paper towels.
- While best enjoyed fresh, you can briefly re-crisp chips in a 300°F (150°C) oven for a minute or two, watching carefully to prevent burning.
- Serve these homemade chips with your favorite dips, alongside sandwiches, or as a satisfying snack on their own.
- For extra-even cooking, maintain a consistent oil temperature by adjusting the heat as needed while frying each batch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American