The art of the potato chip. You can make them the fancy way. You can make them the lazy way. Or you can try the Serious Eats way: extra crunchy.
You Will Need:
- 1 pound russet potatoes (about 2 large), sliced 1/8th of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water
- 2 tablespoons distilled white vinegar
- 2 quarts canola or peanut oil
- Kosher salt
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