Crispiest crisps

Ingredients for Crispiest crisps

• 675g russet or purple potatoes about 1/8" thick (a mandoline helps)

• 120ml distilled white vinegar

• Vegetable oil, about 1925ml Salt, Nori Salt, or Paprika Salt, for topping

• medium heavy pot

• a deep-fry thermometer

• a spider or slotted spoon

How to make Crispiest crisps

Slice 675g 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 120ml distilled white vinegar and 1450ml water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 1925ml ). Heat over medium-high until thermometer registers 149°C.

Working in 6 batches and returning oil to 149°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.