Extra Crunchy Potato Chips

What's up with the vinegar? Read all about it here

More tests, more results! Follow The Food Lab on Facebook or Twitter.

Extra Crunchy Potato Chips

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:4
Special equipment:mandoline slicer
This recipe appears in: The Food Lab: Extra-Crunchy Homemade Potato Chips
Rated:

Ingredients

  • 1 pound russet potatoes (about 2 large), sliced 1/8th of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water
  • 2 tablespoons distilled white vinegar
  • 2 quarts canola or peanut oil
  • Kosher salt

Procedures

  1. 1

    Drain potatoes. Combine vinegar and 2 quarts water in large saucepan. Bring to a boil over high heat. Add potatoes and cook for three minutes. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for five minutes, moving potatoes around to get even drying.

  2. 2

    Meanwhile, heat oil in large wok or Dutch oven to 325°F. Add 1/3 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon until potatoes release no more bubbles, about 5 minutes total. Transfer chips to a large bowl lined with paper towels, sprinkle with salt, and toss to coat (smaller chips may cook faster than large ones and should be removed from the oil as they finish).

  3. 3

    Transfer seasoned chips to a serving bowl and repeat step 2 with remaining 2 batches chips. Serve immediately or allow to cool completely before transferring to zipper-lock bag.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: