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. Follow WonderHowTo on Facebook, Twitter, Pinterest, Flipboard, LinkedIn Image credit.