Crispy Salt ‘n Vinegar Potato Chips Image

Crispy Salt ‘n Vinegar Potato Chips

Mary's Kitchen Crush - "Canadian Long Weekend"

Prep Time
Cook Time


  • 2 medium russet potatoes, scrubbed very clean
  • 1/4 cup (60g) salt and vinegar seasoning
  • Oil for frying


  1. Place mandolin over a medium glass bowl of water. Slice potatoes into very thin rounds into water. Rinse potatoes and refill bowl with water. Let stand for 1 hour.
  2. Rinse potatoes and lay out on a clean kitchen towel or paper towels to dry.
  3. Line a rimmed baking sheet with a cooling rack and set aside.
  4. Heat 1-1/2 inches of oil in a large, heavy-bottomed pot or Dutch oven to 300F (148C)
  5. Fry potatoes in batches until golden brown and bubbles disappear, 2 to 3 minutes. Adjust heat up or down to maintain oil temperature during cooking.
  6. Remove potato chips from oil to prepared baking sheet and sprinkle with seasoning powder while still hot.
  7. Chips can sit and stay crispy at room temperature for up to up to 2 days loosely covered.