Perfect Thin and Crisp Chips Recipe

2 pounds of red potatoes (about 4 large), peeled and cut into 1/4 inch 1/4 inch chips (keeping potatoes stored in a container with water)
2 tablespoons vinegar of white wine
Kosher salt
Peanut oil 2/4
Put potatoes and vinegar in a pot and add 2 liters of water and 2 tablespoons of salt. Bring to high boiling. Boil for 10 minutes. Potatoes must be tender but not falling apart. Drain and spread on paper-lined baking paper. Allow to dry for five minutes.

Meanwhile, heat the oil in a Dutch 5 liter oven or large wok at high heat at 400 ° F. Add 1/3 of fried potato oil (oil temperature should drop about 360 ° F). Bake for 50 seconds, occasionally mixing with a spider wire mesh, and then remove the second sheet covered with paper and towel. Repeat with remaining potatoes (working on two lots), allowing the oil to return to 400 ° C after each addition. Let the potatoes cool in the room, about 30 minutes. Continue with step 3, or for best results, freeze potatoes for at least one night, or up to 2 months.

Oil return to 400 ° F in live fire. Fry half potatoes until crisp and golden, about 3 1/2 minutes, adjusting the heat to keep about 360 ° F to drain into a container covered with kitchen paper and season immediately with kosher salt. The cooked chips can be kept warm and crisp in a fixed grid on a sheet tray in a 200 ° F oven, while the second group is cooked. Serve immediately.


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