Ingredients
- Russet potatoes: 2 large
- Vegetable oil: 4 cups
- Salt: 1-2 teaspoons, or to taste
- White vinegar: 1 tablespoon
- Ice: 2 cups
- Water: Enough to cover the potatoes
- Paper towels: As needed
Instructions
- Step 1: Wash and peel the potatoes. Slice them very thinly (about 1/16 inch thick) using a mandoline or a very sharp knife. Consistent thickness is key for even cooking.
- Step 2: Place the sliced potatoes in a large bowl filled with ice water and the vinegar. Let them soak for at least 30 minutes, or up to 2 hours, to remove excess starch.
- Step 3: Drain the potatoes thoroughly and rinse them under cold water. Pat them completely dry with paper towels. This step is crucial to prevent splattering and ensure 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 potatoes in small batches, being careful not to overcrowd the pot. Fry for about 4-6 minutes per batch, until golden brown and crispy.
- Step 6: Remove the chips with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Sprinkle immediately with salt while they're still hot. Let cool completely before serving.
Notes
- Store cooled chips in an airtight container to maintain their crispness.
- For a quick refresh, spread slightly softened chips on a baking sheet and crisp them in a 350°F oven for a few minutes.
- Serve these homemade chips with your favorite dip, or simply enjoy them as a satisfying snack.
- Chef's tip: Soaking the potato slices in ice water with vinegar is essential for extra-crispy chips by removing starch and preventing discoloration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American