Ingredients
- 2 large potatoes
- 1 tablespoon salt (plus extra for sprinkling)
- 2 tablespoons vinegar (white or apple cider)
- Cooking oil for frying (optional if baking or air frying)
Instructions
- Prep the Potatoes: Wash and peel the potatoes. Using a sharp knife or mandoline, slice them as thinly as possible. Thin slices help make them extra crispy.
- Soak in Vinegar: Place the slices in a bowl, sprinkle with the vinegar and salt. Toss well to coat all slices evenly. Let them sit for 10–15 minutes — the vinegar adds tang and helps the chips crisp up.
- Dry Completely: Drain the slices (no water needed!) and pat them thoroughly dry with a clean towel. Moisture is the enemy of crispiness.
- Cook the Chips:
- Fry: Heat oil to 350°F (175°C). Fry the slices in batches until golden and crispy, about 2–3 minutes.
- OR Bake/Air Fry: Arrange the slices in a single layer on a parchment-lined baking sheet or air fryer basket. Lightly brush or spray with oil if desired. Bake at 400°F (200°C) for 10–15 minutes or air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
- Season: Remove chips and sprinkle with extra salt while still warm.
- Enjoy: Serve immediately for the best crunch!
If you’d like, I can tweak this for oil-free baking too — just let me know!