HOMEMADE SALT AND VINEGAR CHIPS

Homemade Salt and Vinegar Chips image

Provided by Trisha Yearwood

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 5

Vegetable oil, for deep-frying
2 medium russet potatoes
About 1 tablespoon distilled white vinegar
Kosher salt
Fill a large, wide pot with 2 inches of oil and heat over medium-high heat until it registers 300 degrees F on a deep-fry thermometer.

Steps:

Slice the potatoes by hand as thinly as possible, about 1/8 to 1/16 inch thick. Pat dry with paper towels. Put the vinegar in a small spray bottle or atomizer; set aside.
Add about one-quarter of the potato slices to the hot oil and fry, mixing constantly with a spider or large slotted metal spoon, until golden brown all over, about 10 minutes. Transfer the chips to a paper towel-lined baking sheet and top with a generous sprinkling of salt. Fry the remaining potatoes in 3 more batches, making sure to return the oil to 300 degrees F between batches.
Spritz a fine mist of vinegar all over the chips and serve immediately (you may not use all of the vinegar).