Sea Salt and Vinegar Chips
Vegetable or peanut oil
8 small to medium Russet potatoes, peeled if you want your chips without skin
4 cups white vinegar
½ cup salt
*Remember if you’re frying potatoes and shrimp or fish, the potatoes should be fried first to keep them from tasting like shrimp or fish.
After a little trial and error, I settled on a ratio of ½ cup of salt to 4 cups of vinegar. Thankfully our family likes salt. This recipe is simple, but does require a little planning for the vinegar to shine through in the chips. These homemade chips beat anything store bought. The soaking method infuses the slices of potatoes and requires no salting afterwards.
Peel and slice your potatoes to desired thickness using a mandolin or food processor. It’s important the chips are of even thickness so they all fry up the same. Place your potato slices in a bowl and soak overnight in the salt and vinegar mixture.
Heat your oil to 350 degrees. Depending on your fryer or pan, you’ll want to fry your potato slices in batches. First, drain your potatoes; then, separate the amount of potatoes that will fit in your fryer without boiling over. Remove the excess liquid by squeezing in a paper towel or draining on a dish towel. Add potatoes to the fryer and stir gently to separate the potatoes. Fry until golden brown, approximately 2-3 minutes. Using a slotted metal spoon or spider strainer, remove potatoes and place on a paper towel to drain. Let the oil return to 350 degrees before frying the next batch.