Homemade Chips

1. 1

   In a large container, combine the vinegar, kosher salt, sugar and 2 cups water.

2. 2

   Whisk or shake to combine.

3. 3

   Toss in the potatoes and refrigerate for 24 hours.

4. 4

   In a large wide pot, heat the oil for deep frying to 350 degrees F.

5. 5

   Remove the potatoes from the vinegar solution and gently pat dry to remove any excess water.

6. 6

   Set up a sheet tray lined with paper towels to land the chips on when they come out of the oil.

7. 7

   Working in batches, fry the potatoes until they are brown and crispy.

8. 8

   Be careful not to overcrowd the oil, overcrowding will result in greasy limp chips rather than crispy crunchy ones.

9. 9

   When the chips come out of the oil, land them on the paper towel setup and give them a sprinkey dink of salt.

10. 10

    Let cool and then store them in an airtight container (if you don't eat them all at once!

11. 11

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.