Print & Share This Recipe!
Craft the crispiest and most flavorful homemade potato chips with Yukon Gold potatoes, a hint of vinegar, and a sprinkle of salt. Perfect for snacking or impressing guests. Give it a try and share your chip-tastic moments with us!
Type of Cuisine:
American
Prep Time: 30 minutes.
Cook Time: 30 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 4 potatoes of any kind. (I use yokan washed and peeled if you like) | |
| Cold water (for soaking) and more for boiling | |
| 1 tablespoon salt | |
| 2 tablespoons vinegar | |
| Oil for frying (about 48 oz like canola or vegetable oil) | |
| Salt to sprinkle |
Preparation
1
Make the brine by mixing cold water with 1 tablespoon of salt in a bowl. Slice the potatoes using a mandoline or sharp knife into ⅛-inch thin chips. Rinse the slices under cold water a few times to remove excess starch.
2
Soak the sliced potatoes in the brine for 20 minutes. Meanwhile, bring a pot of water to a boil and add 2 tablespoons of vinegar. Drain the potatoes in batches and add them to the boiling water.
3
Boil for 4 minutes, stirring occasionally. Remove the potato slices and place them on a paper towel to dry. Repeat until all the potatoes are done.
4
Heat a pot of oil to 375°F. Once hot, fry the dried potato slices in batches, ensuring not to overcrowd the pot. Fry for about 8 minutes until they turn a golden caramelized color—avoid letting them get too dark.
5
Remove the chips and place them on a paper towel-lined plate to drain excess oil.
6
Sprinkle with salt and enjoy!