Ingredients :

• 1 pound russet potatoes (about 2 large), sliced 1/8 of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water


• 2 tablespoons distilled white vinegar


• 2 quarts canola or peanut oil


• Kosher salt



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Directions :

1. Drain potatoes. In a large saucepan, combine vinegar and 2 quarts
   
   water. Bring to a boil over high heat. Add potatoes and cook for 3
   
   minutes. Drain and spread on paper towel-lined rimmed baking
   
   sheet. Allow to dry for 5 minutes, moving potatoes around to get
   
   even drying.




2. Meanwhile, heat oil in large wok or Dutch oven to 325°F (163°C).
   
   Add 1/3 of potato slices and cook, stirring and flipping constantly
   
   with a wire mesh spider or slotted spoon until potatoes release no
   
   more bubbles, 10-20 minutes. Transfer chips to a large bowl lined
   
   with paper towels, sprinkle with salt, and toss to coat (smaller chips
   
   may cook faster than large ones and should be removed from the oil
   
   as they finish).




3. Transfer seasoned chips to a serving bowl and repeat step 2 with
   
   remaining 2 batches of chips. Serve immediately or allow to cool
   
   completely before transferring to zipper-lock bag.