Updated: Tue Feb. 28 2012 14:32:12
“Salt and Vinegar” Potato Chips
Yellow flesh potatoes
Oil for frying
Citric acid powder
Slice the potatoes thinly using a mandolin. Boil in slated water until they are cooked, but still hold together. Stain off the water and cool. Dry the chips on paper towel. This is very important because if you don’t, the oil will overflow your fryer. Fry the chips on canola oil on low (250 F) stirring and turning them often so they brown evenly. This should take about 5 minutes. If the chips are soft, they haven’t cooked enough. Drain and placo on a paper towel to remove excess oil. Sprinkle with salt and citric acid to get the salt and vinegar flavor. Store in an airtight container.