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Crispy Potato Chips

Photo: Alison Miksch; Styling: Buffy Hargett Miller

Hands-on time 25 mins
Total time 40 mins

Makes 6 appetizer servings

Slice potatoes as thin as possible.


  • 2 large russet potatoes (about 2 1/4 lb.)
  • 2 tablespoons white vinegar
  • Peanut oil
  • 2 tablespoons finely chopped fresh chives
  • Kosher salt
  • Toppings: sour cream, caviar

How to Make It

  1. Cut potatoes into thin slices, using a mandoline or sharp knife; rinse with cold water.

  2. Bring vinegar and 6 cups water to a boil in a large saucepan over high heat. Add sliced potatoes, and cook 3 minutes. Drain potatoes, and spread on a paper towel-lined baking sheet. Pat dry with paper towels, and chill 15 minutes.

  3. Meanwhile, pour oil to a depth of 3 inches into a large Dutch oven, and heat to 340°. Fry potatoes, in batches, stirring occasionally, 3 to 4 minutes or until golden brown. Drain on paper towels, and immediately sprinkle with chives and desired amount of kosher salt.