Housemade Potato Chips by Chef Tyler Viars
Tyler’s Housemade Potato Chips
1 ½ pounds of russet potatoes sliced ⅛ inch thick (sliced as thinly as possible. A mandolin is recommended) Water to cover potatoes ½ cup distilled white vinegar 8-10 cups peanut oil (Vegetable or Canola will work as well) Kosher salt to taste Cajun, BBQ seasoning or Paprika are optional additions (be creative)
In a large bowl, cover sliced potatoes with cold water and stir. This helps release the starch. Drain the potatoes and repeat until the water is no longer murky and appears clear. Return the potatoes to the bowl and cover with cold water and add the vinegar. Let the potatoes soak for a minimum thirty minutes and up to roughly two hours. Drain the potatoes and dry the potatoes as best as possible remembering oil and water are NOT friends.
Meanwhile, using a dutch oven or electric fryer, heat the peanut oil to 300-315 degrees F. If using a dutch oven, use a candy or infrared surface thermometer to ensure the temperature is maintained. Working in batches, 5 to 6, fry the potatoes, turning occasionally to guarantee even browning and proper crisping. This typically takes around 5 minutes per batch. Using a slotted spoon, remove the chips to a wire rack lined with paper towels. IMMEDIATELY hit them with the Kosher salt and seasonings of your choice. Smoked sea salt and coarse black pepper work wonderfully!
Store in airtight container or zip tight bag for up to a week.
About the Chef: An Ohio native and contestant on Fox’ MasterChef, Tyler Viars prides himself as a “rooter to the tooter,” waste-nothing cook. He is also a Whitetail Properties Lands Specialist. Follow and interact with Viars and his Cookin’ in Camo brand on Facebook at Facebook.com/OfficialCookinInCamo