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 water2 tablespoons distilled white vinegar2 quarts canola or peanut oilKosher saltClick through for instructions. Image credit.