Salt and Vinegar Kettle Potato Chips

Ingredients

• 1 tbsp Vinegar powder (For the topping)
• 0.5 tsp Table salt (For the topping)
• 2 qt Vegetable oil (For frying; much of the oil remains in the pot after frying)
• 1 lb Russet potatoes (Unpeeled)

Steps

1. 1

   Grind the vinegar powder and table salt together in a spice grinder until reduced to a fine powder. Set this topping aside.

2. 2

   Set a wire rack in a rimmed baking sheet and line the rack with a double layer of paper towels.

3. 3

   Pour the vegetable oil into a large Dutch oven and heat it over medium heat to 375°F.

4. 4

   While the oil heats, slice the unpeeled potatoes crosswise into 1/16-inch (1½-millimeter) slices. A mandoline is recommended for uniform slices.

5. 5

   Carefully add all the potato slices to the oil, one small handful at a time, separating the slices as much as possible. The oil will bubble vigorously. Stir constantly with a wooden spoon and cook until the bubbling has calmed—though it will not stop completely—and the slices begin to stiffen, 2 to 4 minutes.

6. 6

   Continue cooking, stirring frequently, until the chips have set their shape and the edges are rigid. They should make a rustling sound when stirred. Adjust the heat as needed to maintain the oil between 240°F and 250°F, and cook for about 5 minutes longer.

7. 7

   Continue cooking, stirring and flipping the potatoes frequently with a spider skimmer or slotted spoon, until all bubbling ceases and the chips are crisp and lightly browned. Adjust the heat during the final minutes to maintain the oil between 280°F and 300°F. This final stage takes 6 to 8 minutes longer.

8. 8

   Transfer the chips to the prepared rack using the spider skimmer or slotted spoon.

9. 9

   Let the chips cool for 30 seconds, then transfer them to a large bowl with the vinegar-and-salt topping. Toss until evenly coated and serve.

Notes

Use a heavy 7-quart Dutch oven; a smaller or lighter pot is not recommended. Stirring during frying minimizes sticking. Vinegar powder may be found online. Chips can be stored in a zipper-lock bag at room temperature for up to 5 days.

Nutrition per serving

• snack
• vegetarian
• gluten-free
• deep-fried
• crispy
• American
• make-ahead