Ingredients
- 6 Yukon gold potatoes
- 8 cups vegetable or peanut oil
- Sea salt
- Vinegar powder
Chef notes
No game day is complete without some sort of chip, and what better way to impress your friends than frying up your own! This recipe is simple, requires just 4 ingredients. The result is a perfectly crispy chip with that a wonderfully salty tang.
Technique tip: Soaking the potatoes first in water removes some of their starch, which will prevent them from sticking together during frying and make them crispier.
Swap option: Try this recipe with sweet or purple potatoes. Or, omit the vinegar powder and sprinkle with different seasonings like onion powder and chives.
Special equipment: A mandoline will make it easy to cut uniform, thin chips. A candy thermometer will ensure your oil is at the right temperature.
Preparation
1.Using a mandoline, slice the potatoes to about 1/8-inch thick slices. Soak the potatoes in a bowl of cold water for about 5 minutes, drain and then pat very dry.
2.Fill a heavy pot with oil, and using a thermometer, heat oil to 300°F.
3.Using a slotted spoon, drop about 20 slices into oil at a time. Fry, stirring frequently, for about 3-4 minutes, until potatoes are golden.
4.Remove with slotted spoon and transfer onto a paper towel-lined baking sheet. Season each batch instantly with sea salt and a large pinch of vinegar powder.
