MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispiest Potato Chips
Categories: Five, Potatoes, Snacks
Yield: 6 Servings

1 1/2 lb Russet or purple potatoes
1/2 c Distilled white vinegar
8 c Oil; for frying (approx)
Salt or Paprika Salt (recipe
- follows)

SPECIAL EQUIPMENT: A deep-fry thermometer

Slice 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.

Fit a medium heavy pot with thermometer; pour in oil to
measure 4". Heat over medium-high until thermometer
registers 300-#F/150-#C.

Working in 6 batches and returning oil to 300-#F/150-#C
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.

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

Recipe by Alison Roman

Bon App|-tit | October 2014

Makes: 6 Servings

RECIPE FROM: https://www.bonappetit.com

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