Name: Crispiest Potato Chips
Ingredients: 1 1/2 pounds russet or purple potatoes about 1/8" thick (a mandoline helps); 1/2 cup distilled white vinegar; Vegetable oil, about 8 cups; Salt, Nori Salt, or Paprika Salt, for topping; medium heavy pot; a deep-fry thermometer; a spider or slotted spoon

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Crispiest Potato ChipsChristopher Testani

Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Do ahead:

Potatoes can be fried 6 hours ahead. Keep at room temperature.

Ingredients

1 1/2 pounds russet or purple potatoes about 1/8" thick (a mandoline helps)

1/2 cup distilled white vinegar

Vegetable oil, about 8 cups

Salt, Nori Salt, or Paprika Salt, for topping

Special equipment:

medium heavy pot

a deep-fry thermometer

a spider or slotted spoon

Preparation

Step 1
Slice 1 1/2 pounds russet or purple potatoes about 1/8" thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
Step 2
Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups). Heat over medium-high until thermometer registers 300°F.
Step 3
Working in 6 batches and returning oil to 300°F between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack. Season with salt, or Nori Salt or Paprika Salt.