Extra-Crunchy Potato Chips Recipe
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Prep Time
-
Cook Time
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Total Time
1h
This extra-crunchy potato chips recipe creates perfectly crisp and flavorful chips. Sliced russet potatoes are soaked in vinegar, then fried in canola or peanut oil until golden brown. Seasoned with kosher salt, these homemade chips are a delicious and satisfying snack.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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0.5
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6
Steps
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories245kcal
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Fat17g
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Saturated Fat1g
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Carbohydrates23g
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Fiber1g
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Sugar0g
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Protein2g
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Cholesterol0mg
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Sodium599mg
Percent Daily Values are based on a 2,000 calorie diet.