Crispy and addicting, Salt and Vinegar Potato Chips made from scratch! Super easy, extra crispy and perfect for parties!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Appetizer
Cuisine: American
Servings: 10cups
Calories: 69kcal
Author: Kellie
Ingredients
4Idaho Russet Potatoes
1/2cupapple cider vinegar
1/4cupsea salt
oil for frying
Instructions
Thinly slice the potatoes on a mandoline.
Transfer the potatoes to a large bowl and pour the vinegar over them.
Toss the potatoes with the vinegar to coat and allow to stand for 1-2 hours.
Drain the potatoes and spread out on a baking sheet lined with paper towels to allow to dry.
Heat about 1-2 inches of oil in a large pot over medium heat.
Drop in one potato slice to test the oil. If the potato begins to sizzle, the oil is ready. If not, wait another 2-3 minutes.
Drop in 4-5 slices of potato into the oil and cook for 1-2 minutes. Flip the potatoes over and continue to cook for another minute or until golden brown and crispy.
Transfer the potato slices to a plate or baking sheet lined with paper towels and immediately sprinkle with sea salt.