Salt and Vinegar Chips
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
2 pounds russet potatoes, thinly sliced (ideally on a mandoline)
2 cups white vinegar
vegetable oil for frying
kosher salt and freshly ground black pepper, to taste
Hidden Valley® Three Herb Ranch dressing, for dipping
Place potato slices in a large bowl, add vinegar, cover and refrigerate for 1 hour.
Meanwhile, add about 4 inches of vegetable oil to a high-sided pan. Heat to 365°F.
Remove potato slices from vinegar and pat dry. Working in batches, fry the potato slices until crispy and golden, about 3 to 5 minutes.
Transfer to a paper towel-lined plate and season with salt and pepper. Serve alongside dressing for dipping.
For safe meat preparation, reference the USDA website.