Homemade Crispy Potato Chips
How To Cook Perfect
Homemade Crispy Potato Chips
These delicious
Potato Chips were served to
us as an Appetizer before an elite
8 Course dinner at an exclusive
Golf Club Dining Room.
They were light and melt-in-our-mouth spectacular, we wanted more!
As a result, I like to serve them before my gourmet dinner parties,
not only as a show stopper
and something different,
but most importantly for the taste.
Recipe Type: potato, vegetable, appetizer, hors d'oeuvre, dinner party,
multi-courses
Total Time: 20 min
Prep Time:10 min
Cook Time:10 min
Servings: many
Ingredients
1 pound russet potatoes
2 tablespoons
distilled white vinegar
Canola Oil
Kosher Salt
finely Ground Black Pepper
Instructions:
Scrub potatoes thoroughly. Using a vegetable peeler or Japanese mandoline slice potatoes crosswise into 1/8-inch slices.
Rinse under cold running water; place in bowl of cold water while all potatoes are prepared to prevent them from turning brown.
Drain potatoes. In a large saucepan, bring vinegar and 2 quarts water to a full boil over high heat. Add potato slices and cook for 3 minutes.
Remove from water, spread on paper towel-lined platter or tray to drain for at least 5
minutes making sure all potatoes are evenly dried.
Heat 1-inch Canola oil in a Dutch oven or electric skillet to 325°. Fry potato slices, single layer,
in small batches stirring and flipping constantly with a slotted spoon until all bubbles are released, 1 to 5 minutes, or until golden brown.
Transfer chips to a baking pan lined with paper towels; immediately sprinkle with salt and pepper. Repeat frying potatoes in batches until all are cooked.
Can be stored in an airtight container.
; 
