Salt and Vinegar Kettle Potato Chips
Why This Recipe Works
To produce deeply crunchy kettle-style chips, we start by cutting russet potatoes into substantial 1/16-inch-thick slices. Frying them in moderately hot oil ensures that they cook up crunchy—not hard or delicate. Initially heating the oil to a relatively hot 375 degrees quickly dries out the potatoes' exterior starches so they are less sticky; stirring them frequently also prevents them from fusing together. Grinding the spice mixtures to a fine powder and tossing them with the chips while hot ensures that the spices stick.