Name: Potato chips recipe by Anila Afaque at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Ingredients: 1 pound russet potatoes(about two large),sliced 1/8th of an inch thick on a mandolin slicer,rinsed under cold running water and stored in water; 2 tsps distilled white vinegar; 2 quarts canola or peanut; Kosher salt

Ingredients Serving: 2

1 pound russet potatoes(about two large),sliced 1/8th of an inch thick on a mandolin slicer,rinsed under cold running water and stored in water
2 tsps distilled white vinegar
2 quarts canola or peanut
Kosher salt

Instructions

Drain potatoes. Combine vinegar and 2 quarts water in large saucepan. bring to a boil over high heat. Add potatoes and cook for 3 minutes. drain and spread on paper towel- lined rimmed baking sheet allow to dry for 5 minutes moving potatoes around to get even drying.
Meanwhile, heat oil in a large wok or dutch oven to 325°F. Add 1/3 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon until potatoes release no more bubbles, 10 to 20 min. Transfer chips to a large bowl lined with paper towels, sprinkle with salt, and toss to coat(smaller chips may cook faster than large ones and should be remove from the oil as they finish)
Transfer seasoned chips to a serving bowl and repeat step 2 with remaining 2 batches chips. Serve immediately or allow to cool completely before transferring to zipper-lock bag.

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