Servings: 6–8
INGREDIENTS
- 5 Yukon Gold potatoes (about 1 3/4 lb.)
- Vegetable oil (for frying)
- Kosher salt
- 1 tablespoon (approx.) vinegar powder
Nutritional Information
8 servings, 1 serving contains:
Calories (kcal) 192.5
%Calories from Fat 42.9
Fat (g) 9.3
Saturated Fat (g) 0.7
Cholesterol (mg) 0
Carbohydrates (g) 25.5
Dietary Fiber (g) 2.5
Total Sugars (g) 0
Net Carbs (g) 23.0
Protein (g) 2.5
Sodium (mg) 298.7
PREPARATION
View Step-by-Step Directions-
Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
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Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°.
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Working in batches of about 20 slices and returning oil to 320° after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3–4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4 tsp. vinegar powder.
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