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.
- 6 Yukon gold potatoes
- 8 cups vegetable or peanut oil
- Sea salt
- Vinegar powder
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.