The Perfect Potato Chip
The Perfect Potato Chip
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| Yield |
| 4servings |
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The Perfect Potato Chip
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Ingredients
- 2each russet potatoeswashed
- 2tablespoons white vinegar
- 2quarts water
- a/n fine salt
Yield:
Instructions
- Preheat a fryer to 325˚F.
- Using a mandolin, slice the potatoes into 1/8″ slices.
- Rinse the sliced potatoes under cold running water and store in water until ready to cook.
- Combine the vinegar and water in a pot and bring to a boil.
- Drain the potatoes and blanch the potatoes 3 minutes in boiling water and vinegar.
- Drain and spread on paper towel-lined rimmed baking sheet.
- Allow to dry for five minutes, moving potatoes around to get even drying.
At Service:
- Add the potato slices and cook, stirring and flipping constantly with wire mesh spider until potatoes release no more bubbles, about 5 minutes total.
- Transfer chips to a large bowl lined with paper towels, sprinkle with salt, and toss to coat.
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