- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The secret to these potato chips is in the pre-soak. Soaking the potatoes before frying rinses away excess sugar and starch that could cause the chips to burn; the vinegar helps break down pectin in the potatoes, resulting in ultra crispy chips.
Ingredient:
- 8 cups water
- 4 cups distilled white vinegar
- 4 medium-size russet potatoes (about 2 pounds)
- 1 tablespoon chipotle chile powder
- 1 tablespoon granulated sugar
- 2 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Grapeseed oil, for frying
