Chef Beck's Crispy Fried Potato Chips

Chef Beck Fresh Farm Produce Box Recipes

  Crispy Fried Potato Chips


  • 2 pounds potatoes – Sliced 1/8 thick ½ cup white vinegar
  • Vegetable oil for frying
  • Kosher Salt and Pepper


  1. Using a mandoline, slice potatoes to 1/8 inch thick
  2. Place cut potatoes in a large container and cover with cold water.
  3. Stir the potatoes and drain the water from the bowl. Do this several times or until the water is clear (may take 3-4 times).
  4. When finished draining, add vinegar and enough water to cover the potatoes (about 6-8 cups).  Sit potatoes aside.
  5. Heat oil over medium high heat to 300 degrees in large pot.
  6. Drain potatoes and pat dry. Work in batches and cook potatoes turning occasionally until brown and crisp – about 5-10 minutes.
  7. Transfer to a paper towel or rack and season with salt and pepper.
  8. Return oil to 300 degrees before frying the next batch. Make them ahead and keep them at room temperature.

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	Chef Beck

Chef Beck

Chef Evan Becker is a graduate of Le Cordon Bleu Culinary Institute and is currently a member of Feeser’s Sales Team. Evan has worked as an Executive Chef for Sodexo, a Sous Chef for Doubletree Resorts, and a Banquet Chef for the Fairmont in Pittsburgh. He resides in Lancaster, PA, enjoys being outside, and is a huge fan of hunting and fishing.

“The journey of a thousand miles begins with one step” Lao Tsu

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