Homemade Potato Chips
- How-to
Homemade Potato Chips
Ingredients:
2 yukon gold potatoes, thinly sliced on a mandoline
1 teaspoon white vinegar
2 quarts frying oil (vegetable, canola or peanut oil)
2 tablespoons salt
Herbs, spices, or other flavorings, if desired
Instructions:
1. Soak potatoes in cold water, white vinegar, and a pinch of salt for 30 minutes. Drain potatoes and rinse with cold water until water runs clear. This may take 2-3 washes before the water is no longer cloudy.
2. In a large, heavy bottomed pot, heat oil to 375 degrees. While oil heats, pat dry drained potato slices with paper towels. Make sure to pat slices very dry – oil and water do not mix.
3. Once oil reaches 375 degrees, gently place a handful of sliced potatoes in and carefully stir to break them away from each other. Continue to stir often so that potato slices do not clump and stick together while frying. Once potatoes are golden brown in color and centers are no longer translucent, remove with a slotted spoon or spider and set aside on a sheet pan lined with paper towels to drain off excess oil.
4. Continue frying handfuls of slices at a time. If oil temperature drops, bring back to 375 degrees before starting the next batch.
5. After all potato slices are fried, transfer to a large mixing bowl while they are still warm. Add 1 tablespoon salt and toss to combine.
6. Taste for seasoning and add more salt as desired. Other fun flavors include salt and vinegar, smoked salt, chili powder, and chopped herbs.
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