Name: Salt and Vinegar Chips recipe
Ingredients: 4 russet potatoes;1 ½ cups white vinegar;2 quarts vegetable oil for frying;salt to taste

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Ingredients

4 russet potatoes 1 ½ cups white vinegar 2 quarts vegetable oil for frying salt to taste

Nutrition Info

277.4 calories carbohydrate: 18.6 g cholesterol: : - fat: 22.1 g fiber: 2.3 g protein: 2.2 g saturatedFat: 2.8 g servingSize: - sodium: 25.8 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Slice potatoes very thinly using a sharp knife. Place in a bowl and add 4 cups of water, soak for 30 minutes. Stir occasionally to release the starch.
Drain potatoes and return to the bowl. Add 3 cups water and vinegar. Soak for 2 hours.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Drain potatoes and pat dry.
Fry potatoes in the hot oil, working in batches, for 1 minute. Transfer to a paper towel-lined tray to drain excess oil. Fry for 1 more minute and drain again. Season with salt while still hot.

8 servings

Change the ratio of water to vinegar if you like them more or less vinegary.