Ingredients
- 4 potatoes, thinly sliced
- Cold water to cover
- 3 cups white vinegar
- 1 cup cold water
- 2 cups vegetable oil for frying
- Salt to taste
Directions
Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
Spread potatoes slices onto paper towel; pat dry with more paper towels.
Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.
