Skip to main content

Crispiest Potato Chips

Image may contain Plant Dish Food Meal Platter and Vegetable
These crunchy chips are make from scratch. Scroll down for the recipe.Christopher Testani

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Ingredients

6 Servings

pounds russet or purple potatoes

½

cup distilled white vinegar

Vegetable oil (for frying; about 8 cups)

special equipment

A deep-fry thermometer

Preparation

  1. Step 1

    Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

    Step 2

    Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.

    Step 3

    Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.

    Step 4

    DO AHEAD: Potatoes can be fried 6 hours ahead. Keep at room temperature.

Nutrition Per Serving

Calories (kcal) 120 Fat (g) 4 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 20 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 5
Sign In or Subscribe
to leave a Rating or Review

How would you rate Crispiest Potato Chips?

Leave a Review

  • Do you rinse again after the vinegar?

    • Ralph Boldt

    • Northfield Illinois

    • 7/7/2021

  • this is great but alas i did not get to try them they look very tasty though thanks

    • Anonymous

    • bothell whashington

    • 12/23/2020