Homemade Salt Vinegar Potato Chips

Begin by washing the Russet potatoes thoroughly — you don't need to peel them. Their skin will add a nice texture to the chips.

Slice the potatoes thinly, about 1/16 of an inch, using a mandolin or sharp knife. Maintain consistent thickness so they all cook evenly.

In a large pot, combine the potato slices and vinegar. Bring it to a boil then lower the heat and let it simmer for 10 minutes. This ensures that each slice is infused with a tangy vinegar taste.

Using a slotted spoon, carefully remove the potato slices and spread them on a baking sheet. Allow them to dry completely. This might take an hour or two–be patient for a crisp final product.

Heat the vegetable oil in a deep skillet or deep fryer to 375 degrees Fahrenheit. Fry the chips in batches, avoid overcrowding them as it can lower the oil temperature and lead to soggy chips.

Fry until they become a golden brown, usually 2-3 minutes, then using another slotted spoon remove the chips and drain on paper towels.

Sprinkle with coarse salt while still hot allowing the salt to stick better. Repeat this process until all the chips are fried.

Finally, leave the chips to cool before serving. They also store well in an airtight container at room temperature for a few days.