Crispiest Potato Chips

Who doesn’t like Potato Chips? And the crispier, the better! These are the keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they’re crisp.

1½ pounds Summertime Russet Potatoes

½ cup distilled white vinegar

Vegetable oil (for frying; about 8 cups)

Slice potatoes about ⅛” thick. 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 ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.

Working in 6 batches and returning oil to 300° 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 slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.