Salt ‘n Vinegar Kettle Chips Recipe

Inspired by Brown & Loe

Time1h

Serves4

Crunchy kettle-cooked chips seasoned with a tangy blend of sea salt and vinegar for a perfect balance of flavor.

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Ingredients

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1
Prepare the Potatoes
Wash and peel the potatoes. Slice them very thin using a mandoline or a sharp knife. The thinner the slices, the crispier the chips will be.
2
Soak the Potato Slices
In a bowl, combine the sliced potatoes with the white vinegar. Let them soak for at least 30 minutes to allow the vinegar flavor to penetrate.
3
Drain and Dry
After soaking, drain the potato slices and pat them dry with paper towels to remove excess moisture.
4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
5
Fry the Chips
Carefully add a handful of potato slices to the hot oil. Fry in batches, ensuring not to overcrowd the pan, for about 3-4 minutes or until golden brown and crispy.
6
Drain and Season
Remove the chips using a slotted spoon and drain on paper towels. While they are still hot, sprinkle with salt and paprika to taste.
7
Serve
Allow the chips to cool slightly before serving. Enjoy your homemade salt ‘n vinegar kettle chips!