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
Recipe Type: potato, vegetable, appetizer, hors d'oeuvre, dinner party,
Total Time: 20 min,
Prep Time:10 min,
Cook Time:10 min
1 pound russet potatoes2 tablespoons distilled white vinegar
finely Ground Black Pepper
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. They can be stored in an airtight container.
For helpful tips and recipes see my
Plan a dinner party menu
7 Course Prime Rib Dinner Menu
all with photographs.
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