Thin Crispy Potato Chips
Homemade thin crispy potato chips are one of my favorite snacks to eat, right up there with popcorn! This recipe will give you an amazingly crunchy, not burned, potato chip that is sure to impress the chip lovers in your family.
- 2 Potatoes, about half a potato per person I use Russets, washed and peeled if you like
- Cold water for soaking
- 2 tsp. salt 10 g
- 2 Tbsp. distilled white vinegar 30 ml
- Water for boiling
- Oil for frying 48 ounces (I use canola oil, peanut oil, vegetable, or coconut oil)
Add cold water to a large bowl and add in the salt creating the brine solution.
Wash and peel the potatoes. Then slice them very thin (1/8th inch) using a mandolin slicer or a knife. Place the slices into the cold water and let soak for 15 to 20 minutes. This will remove the starch.
Take a large pot filled with half way with water and boil it along with the distilled white vinegar. Next boil the potato slices in stages a few batches at a time for 3 to 4 minutes. Stir the slices occasionally. After one batch is done remove the slices and place on a paper towel lined tray to dry.
Heat a pot of oil, roughly 48 ounces worth, to 325 F (162 C).
Once the oil is heated drop in batches of dried potato slices into the hot oil. Don't over crowd them. Let them boil for 6 to 10 minutes until the bubbles subside and the potato slices get a nice blonde color, slightly brown. Getting the starch out helps keep the chips blonde and not dark brown. The sugars in the starch tend to burn easily in hot oil causing that dark browning. Use a spider strainer or tongs and remove the chips and place on a paper towel lined plate. Season them how you like. Enjoy!
Store in an airtight container or ziplock back for up to 2 weeks, although I am guessing they don't last very long. You can reuse the oil to make more chips.