Salt And Vinegar Chips Recipe

Wash and slice

Rinse the russet potatoes under cold water to remove dirt. Using a mandoline set to about 1.5–2 mm (1/16–1/8 in) or a very sharp knife, slice the potatoes into very thin, even slices. Aim for uniform thickness so chips cook evenly.

Soak

Place the potato slices in a large bowl and cover with cold water (about 1.5 liters). Soak for at least 30 minutes, up to 2 hours, to remove excess starch. This helps them crisp. Gently agitate the slices a few times during soaking.

Dry thoroughly

Drain the potato slices and spread them out on layers of paper towels or a clean kitchen towel. Pat dry thoroughly—moisture will cause oil to spatter and reduce crispness. Let them air-dry for 10 minutes after patting if needed.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer. Heat the oil to 175°C (350°F). If you don't have a thermometer, test by dropping one slice of potato: it should sizzle immediately and rise to the surface.

First fry (blanch)

Working in small batches (do not overcrowd), fry the potato slices for 2–3 minutes until they are soft and just starting to lose their raw sheen but not browned. Use a slotted spoon or spider to move them so they don't stick together. Remove to paper towels to drain and cool slightly.

Second fry (crisp)

Increase the oil temperature to 190–195°C (375–385°F). Fry the blanched potato slices again in small batches for 1–2 minutes or until golden and crisp. Watch carefully as they can brown quickly. Remove with a slotted spoon and transfer to fresh paper towels to drain excess oil.

Prepare vinegar seasoning

While the chips are still warm (but not sizzling wet), combine the white vinegar (3 tbs) with the optional malt vinegar powder (1 tsp) in a small bowl. If you prefer a stronger vinegary bite, up to 1–2 additional teaspoons of white vinegar can be used, but avoid making the chips wet.

Toss with vinegar

Working in a large bowl, add a portion of the warm chips and immediately sprinkle about 1/3 of the white vinegar mixture over them. Toss lightly and quickly so the vinegar coats the chips evenly; the warmth helps the vinegar adhere and evaporate slightly, leaving tang. Repeat with remaining chips and vinegar. If chips feel too wet, allow them to rest briefly on paper towels to dry a bit; the goal is a tangy coating, not sogginess.

Salt to finish

Sprinkle the fine sea salt (2 tsp) evenly over the chips while still warm, tossing gently to distribute. Taste and, if desired, add the optional finishing salt (flake or fine, up to 1 tsp) for brighter bursts of saltiness.

Cool and store

Let the seasoned chips cool completely on a wire rack or paper towels to become crisp before serving. If storing, keep in an airtight container at room temperature for up to 2 days for best texture.