One of my mother’s preferred options for brunches, buffets, and afternoon meals. It makes a good light supper when served with a delicious salad.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 potatoes, thinly sliced
- cold water to cover
- 3 cups white vinegar
- 1 cup cold water
- 2 cups vegetable oil for frying
- salt to taste
Instructions
- Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
- Spread potatoes slices onto paper towel; pat dry with more paper towels.
- Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
- Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.
- I don’t own a deep fryer, so I convert my cast-iron Dutch oven to the purpose. You can use any large pot for the fryer.
- The longer you soak the potatoes the more flavor they will absorb.
- The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Reviews
No vinegar flavor at all not sure how, I didn’t even dilute the vinegar like stated. I soaked my potatoes overnight in the vinegar and still was unable to achieve any taste. I was also unable to achieve any crispness from this method without a ton of color. I have sprinkled more vinegar on my chips after I took them out of my fry pan and I am baking them in the oven at 170 to dry them back out. I am optimistic that I will be able to keep some flavor this way. I think next time I will only fry them pale then finish off in the oven after I give them a good vinegar spray bath.
was not at all vinegary. needed more soaking time.
Really good flavour in these crisps! Will make them again.
The vinegar taste was not there, they were either undercooked or burnt.
I think it all makes perfect sense and I can’t wait to try it!!!!
5 Stars for flavor but 1 Star for instructions / method. My concern is step 5 – “Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil.” WARNING! This is darned right dangerous! Putting wet anything into hot oil can cause FIRE and splatter burns. Please, if you make this recipe, pat the potatoes dry or spin them in a salad spinner to dry them before adding to the hot oil. This has you first soaking the potatoes in cold water to remove the starch, which is great and then patting them dry – I don’t know why because you then place them in a vinegar / water bath to soak again. The recipe does not have you drying the potatoes before frying. All that said, these did have a good flavor – the thinner the potato slices the better the chips. I used my food processor slicing attachment, if you don’t put any pressure on the potato to force it down the slicing blade will cut paper thin potato slices in no time at all.