salt, kosher variety
peanut oil, for deep frying
Gather your ingredients.
Cut the potato into 1/8-inch (.3cm) slices.
Chef’s Tip: A mandoline is a great tool for this step, but watch your fingers when slicing that tater.
Place the sliced potatoes into a bowl of cold water, and allow them to sit for 20 minutes, stirring occasionally.
Rinse and drain the potatoes.
Add the cup of vinegar and water with the salt into a bowl, and stir until the salt is completely dissolved.
Add the potato slices, and allow them to rest for 2 hours.
Add about 2 inches (5cm) of oil to a pot, and bring up to 320f (160c).
Remove the potato slices from the vinegar/water bath, and thoroughly dry on paper towels.
Add to the oil in batches.
Allow to deep fry until crisp, about 4 to 5 minutes.
Drain on paper towels, and sprinkle with additional salt.
Chef’s Note: You could even make these healthier by baking them in the oven.
Serve with a sandwich, or just eat them out of the bowl. Enjoy
Keep the faith, and keep cooking.