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Homemade Crispy Potato Chips

How To Cook Perfect Homemade Crispy Potato Chips

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.

Wine recommendation: Merlot; Cabernet Sauvignon; Sauvignon Blanc



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