Lay's Salt & Vinegar Chips Recipe

Time1h 15m

Serves4

Make Lay's Salt & Vinegar Chips Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep the Potatoes
Wash and peel the Russet potatoes. Slice them thinly using a mandoline or sharp knife, aiming for about 1/8 inch thickness.
2
Soak the Potato Slices
Place the sliced potatoes in a bowl of cold water and let them soak for at least 30 minutes. This will help remove excess starch and make the chips crispier.
3
Dry the Potatoes
After soaking, drain the potato slices and pat them dry with paper towels to remove as much moisture as possible.

4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
5
Fry the Potato Slices
Carefully add a handful of potato slices to the hot oil, being cautious not to overcrowd the pan. Fry for about 3-5 minutes or until they turn golden brown and crispy.
6
Drain the Chips
Using a slotted spoon, remove the fried chips from the oil and place them on a plate lined with paper towels to drain excess oil.

7
Season the Chips
While the chips are still warm, sprinkle with the salt and vinegar powder mixture. Toss well to ensure an even coating.
8
Add Vinegar
Drizzle with the vinegar (white or malt) while tossing the chips for an additional tangy flavor.
9
Cool and Serve
Let the chips cool completely before serving. Enjoy your homemade Lay's Salt & Vinegar Chips!