Homemade Potato Chips
3-4 russet potatoes
½ cup distilled white vinegar
1 quart vegetable oil
Salt; or your desired chip seasoning
Wash potatoes and slice ¼” thick slices.
Place potatoes in a large bowl and fill with water. Stir gently until starch begins to release. Drain water. Repeat this step until water runs clear.
Once the water runs clean, add ½” cup vinegar plus 6 cups of water (or enough to cover potatoes) to the bowl with the potatoes. Let sit at least 30 minutes or at least 2 hours.
Once potatoes have sat in vinegar mixture, drain and pat dry.
In a large heavy pot with a fry thermometer attached, add oil and heat to 300 degrees.
Working in batches, fry potatoes, stirring occasionally until potatoes are golden brown.
Once the potatoes are golden brown, transfer to a paper towel lined wire rack and season with salt or desired season.
Continue cooking chips in batches, returning oil to 300 degrees each time.