Salt and Vinegar Potato Chips

Submerge the potato slices in a large bowl filled with cold water. Soak, gently agitating every 10 minutes, for 30 minutes. This helps to remove excess starch, resulting in crispier chips. (Time: 30 minutes)

Drain the potatoes and spread them out in a single layer on several layers of paper towels. Pat them completely dry with more paper towels. Moisture is the enemy of crispy chips! (Time: 5 minutes)

In the now-empty large bowl, mix the white vinegar and 1 cup of cold water. Add the dried potato slices to the vinegar mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours, stirring gently halfway through. The longer they soak, the more intense the vinegar flavor will be. (Time: 1-3 hours)

Heat the vegetable oil in a deep-fryer or large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (Time: 5-10 minutes)

Working in small batches to avoid overcrowding the fryer, carefully remove the potato slices from the vinegar mixture using a slotted spoon and gently add them to the hot oil. Fry until golden brown and crispy, 2 to 4 minutes per batch. Monitor closely as they can burn quickly. (Time: 2-4 minutes per batch)

Remove the fried chips with a slotted spoon and transfer them to a bowl lined with fresh paper towels to drain excess oil. (Time: 2 minutes per batch)

While the chips are still warm, transfer them to a clean bowl and generously season with sea salt. Toss to coat evenly. Spread the salted chips out on fresh paper towels to cool completely. This will help them retain their crispness. (Time: 5 minutes)