Salt and Vinegar Potato Chips
Difficulty – Intermediate
Time to Prepare – 1 1/2 hours
Featured Seasoning – Salt and Vinegar
Servings – 8
Sam
For all those loyal Salt and Vinegar fans...
You won't regret giving this method for homemade potato chips a try. The seasoning options are endless, but we especially love a freshly fried chip with our Salt and Vinegar blend.
Ingredients
Procedure
- Slice chips into 1/16 inch slices- you don’t want them to be paper thin but also not too thick. 1/16 inch will produce a nice crunchy kettle style chip. Slice on mandolin if possible.
- Soak the potatoes slices in ice water for 30 minutes to remove excess starch.
- Remove the potatoes from the water, drain, and dry thoroughly.
- Preheat the canola oil in a cast iron Dutch oven or stock pot until it reaches 375 degrees. Fry chips in batches.
- As soon as you place first batch of chips in hot oil, stir them to make sure they don’t stick together. Turn the heat to a medium heat and allow to fry until golden brown and crunchy. The ideal oil temperature should be 250 when the chips are placed in the pot and slowly climbing back up to 300 degrees F. Approximately 13-15 minutes total frying time.
- Sprinkle with copious amounts of salt and vinegar seasoning.