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Homemade Crispy Potato Chips
How To Cook Perfect Homemade Crispy Potato Chips

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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

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 potatoes2 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. They can be stored in an airtight container.

Wine recommendation: Merlot; Cabernet Sauvignon; Sauvignon Blanc


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