Potato Chips
Potato Chips
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Ingredients
  • 2 medium russet potatoes, peeled
  • 2 tbsp (30 ml) white vinegar
  • Canola oil, for frying
  • Salt
  • Preparation
  • With a mandolin, cut the potatoes into very thin slices. Rinse and drain. Place the slices in a bowl and cover with cold water and the vinegar. Let soak for 30 minutes or overnight.
  • Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
  • Drain the potato slices and dry in a salad spinner or on a clean cloth.
  • Fry one-quarter of the potato slices at a time for 2 to 3 minutes, or until golden brown, turning them regularly. Beware of splattering. Drain on the paper towels and season lightly with salt.
  • The chips will keep for about 1 week in an airtight container stored in a cool, dry place.
  • Description
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