Crispiest Potato Chips

Homemade potato chips made extra crispy through a special vinegar soak and careful deep frying. These golden-brown chips can be made with russet or purple potatoes and finished with your choice of seasoned salts.

6 servings

3 hr

Published October 4, 2025

Ingredients

•1½ pounds russet or purple potatoes
•½ cup distilled white vinegar
•8 cups vegetable oil
•1 tbsp salt
•1 piece medium heavy pot
•1 piece deep-fry thermometer
•1 piece spider or slotted spoon

Cooking Instructions

1.
Slice 1 1/2 pounds russet or purple potatoes about 1/8" thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
120 min
2.
Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups). Heat over medium-high until thermometer registers 300°F.
15 min
3.
Working in 6 batches and returning oil to 300°F between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack. Season with salt, or Nori Salt or Paprika Salt.
45 min

Cooking Instructions

Slice 1 1/2 pounds russet or purple potatoes about 1/8" thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with 1/2 cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

120 min

Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups). Heat over medium-high until thermometer registers 300°F.

15 min

Working in 6 batches and returning oil to 300°F between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel-lined wire rack. Season with salt, or Nori Salt or Paprika Salt.

45 min