I’ve tried a number of times to make great deep-fried crispy potato chips at home. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar. Soaking the potatoes in vinegar helps them get nice and crispy, and that’s our goal in life when making chips.
I season my homemade crispy potato chips with seasoned salt instead of ‘just’ kosher salt. You can use anything you like. Fresh ground black pepper is great too. Take a gander at your spice cabinet and you’ll likely find something else that would also be great on chips. Just don’t use anything that is real coarse. You want a fine texture to your seasoning.
Also try my crispy Parmesan potatoes.
Homemade Crispy Potato Chips
- 1 1/2 pounds russet potatoes rinsed
- 1/2 cup white vinegar
- vegetable oil for frying
- Kosher salt
- Skin the potatoes, if desired.
- Slice the potatoes 1/8" thick using a mandolin. Transfer to a large bowl of cold water.
- Stir the potatoes around with your hand then drain. Fill will cold water again and stir and drain again. Repeat until the drained water is clear.
- Cover the potatoes with cold water one last time and add the vinegar. Stir and let rest 2 hours.
- Drain the potatoes and pat dry. I lay out a few kitchen towels and spread the potatoes out. Then I cover them with more towels and gently push down to dry.
- Heat oil in your deep fryer to 300 F. (The small deep fryer I used does not let me adjust the temperature. It cooks around 325 – 350 F, and still made great chips).
- Working in small batches, fry the potatoes, turning often, until golden brown. Transfer to a wire rack to drain and sprinkle with salt.
Nutritional values are approximate.