salt, kosher variety
peanut oil, for deep frying
2Gather your ingredients.
3Cut the potato into 1/8-inch (.3cm) slices.
4Chef’s Tip: A mandoline is a great tool for this step, but watch your fingers when slicing that tater.
5Place the sliced potatoes into a bowl of cold water, and allow them to sit for 20 minutes, stirring occasionally.
6Rinse and drain the potatoes.
7Add the cup of vinegar and water with the salt into a bowl, and stir until the salt is completely dissolved.
8Add the potato slices, and allow them to rest for 2 hours.
9Add about 2 inches (5cm) of oil to a pot, and bring up to 320f (160c).
10Remove the potato slices from the vinegar/water bath, and thoroughly dry on paper towels.
11Add to the oil in batches.
12Allow to deep fry until crisp, about 4 to 5 minutes.
13Drain on paper towels, and sprinkle with additional salt.
14Chef’s Note: You could even make these healthier by baking them in the oven.
16Serve with a sandwich, or just eat them out of the bowl. Enjoy
17Keep the faith, and keep cooking.