Serves 28
60 min
Extra-Crunchy Potato Chips
Recipe GLPR942307ea6387f0
Homemade potato chips with a shatteringly crisp texture made from thinly sliced russet potatoes fried until golden and seasoned with kosher salt. A classic American snack that tastes infinitely better than store-bought.
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Ingredients
1 pound russet potatoes (about 2 large)
2 tablespoons distilled white vinegar
2 quarts canola or peanut oil
Kosher salt to taste
Directions
Slice the russet potatoes into paper-thin slices approximately 1/8 inch thick using a mandoline slicer. Immediately place the sliced potatoes into a large bowl of cold water to remove excess starch and prevent browning.
Let the potatoes soak in the cold water for at least 30 minutes, changing the water halfway through if it becomes cloudy. This starch removal is crucial for achieving maximum crunchiness.
Drain the potatoes thoroughly and spread them on clean paper towels or a lint-free cloth. Pat them completely dry—any remaining moisture will cause splattering and prevent proper crisping.
Fill a large, heavy-bottomed pot or Dutch oven with 2 quarts of canola or peanut oil and heat to 325°F. Use a reliable thermometer to monitor temperature throughout cooking.
Working in small batches to avoid crowding, carefully place potato slices into the hot oil. Fry for 8 to 10 minutes, stirring occasionally with a slotted spoon, until the chips begin to turn light golden and start to crisp up.
Increase the oil temperature to 350°F and continue frying the chips for another 4 to 6 minutes until they achieve a deep golden-brown color and are completely crisp. Remove with a slotted spoon.
Drain the fried chips on a paper towel-lined plate. While still warm, toss them lightly with distilled white vinegar and kosher salt to taste. The vinegar enhances flavor and helps the salt adhere.
Allow the chips to cool completely on a wire rack before serving. They will continue to crisp as they cool. Store in an airtight container for up to 3 days.
