Salt & Vinegar Recipe

Prep the potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skins). Using a mandoline or a very sharp knife, slice potatoes into 1/16–1/8 inch (1.5–3 mm) thin rounds. Keep slices uniform so they cook evenly. As you slice, place the potato slices in a large bowl of cold water to prevent browning and to remove surface starch.

Rinse and dry

After slicing all potatoes, drain the slices and refill the bowl with fresh cold water. Swirl the slices for 30–60 seconds, then drain. If using cornstarch for extra crispness, toss the drained slices briefly with the cornstarch to coat evenly. Spread the slices in a single layer on clean kitchen towels or paper towels and pat them thoroughly dry. Removing surface moisture is critical for crisp chips and to avoid oil splatter.

Prepare vinegar-salt solution

In a small bowl, combine the 3 tablespoons white distilled vinegar with 1/4 cup (60 ml) of the cold water and 1 tablespoon of the fine sea salt. Stir until the salt dissolves. This concentrated solution will be used to lightly season the hot chips. Reserve the remaining 3/4 cup (180 ml) cold water for blanching if desired (see next step).

(Optional) Blanch to remove excess starch

For consistently crisp, pale chips, bring a pot of the reserved cold water (or fresh water) to a simmer, add the potato slices in batches and blanch for 1 minute. Remove and immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat dry. Blanching reduces starch and helps achieve an even crispness but is optional if you prefer to fry directly from raw.

Heat the oil

In a heavy pot or deep fryer, add enough neutral oil to reach a 3–4 inch depth (about 1–1.5 liters depending on vessel). Heat the oil to 350°F (175°C). Use a thermometer to maintain accurate temperature; too-hot oil browns chips quickly before they crisp, too-cool oil makes them greasy.

Fry the chips

Working in small batches (about a handful of slices at a time), gently add potato slices to the hot oil, stirring occasionally with a spider or slotted spoon to prevent sticking. Fry until the slices are golden and crisp, about 2–4 minutes depending on thickness. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Do not stack while hot to avoid steaming.

Season while hot

Immediately after each batch is removed and still hot, lightly sprinkle with the remaining 1 tablespoon fine sea salt and a small drizzle (about 1/2 teaspoon per batch) of the vinegar-salt solution prepared earlier. If you prefer a stronger vinegar flavor, lightly spritz with plain white vinegar from a spray bottle (use sparingly to avoid sogginess). For a subtle pepper note, add a pinch of cracked black pepper now.

Cool and store

Allow chips to cool completely on the rack; they will crisp further as they cool. Taste a chip and adjust seasoning—add a touch more salt or a quick mist of vinegar if needed. Store completely cooled chips in an airtight container at room temperature for up to 3 days for best texture.