Crispy Potato Chips

1. 1

   Cut potatoes into thin slices, using a mandoline or sharp knife; rinse with cold water.

2. 2

   Bring vinegar and 6 cups water to a boil in a large saucepan over high heat. Add sliced potatoes, and cook 3 minutes. Drain potatoes, and spread on a paper towel-lined baking sheet. Pat dry with paper towels, and chill 15 minutes.

3. 3

   Meanwhile, pour oil to a depth of 3 inches into a large Dutch oven, and heat to 340u00b0. Fry potatoes, in batches, stirring occasionally, 3 to 4 minutes or until golden brown. Drain on paper towels, and immediately sprinkle with chives and desired amount of kosher salt.

No nutritional information available.

No additional tips available.