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 sauce pan over high heat. Add sliced potatoes, and cook 3 minutes. Drain potatoes and spread on 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 340F. Fry potatoes, in batches, stirring occasionally, 3-4 minutes or until golden brown. Drain on paper towels, and immediately sprinkle with chives and desired amount of kosher salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.