ADVERTISEMENT
🔍 Why Vinegar Works
When you boil potatoes before frying or baking them, adding a splash of vinegar to the water helps strengthen the potato’s surface. The mild acid in vinegar helps the outer layer of starches stay intact instead of breaking down — and that means:
- Firmer edges that crisp beautifully when fried or baked.
- Less sogginess, even after cooling.
- Better flavor, with a subtle tang that makes every bite irresistible.
🍟 The Vinegar Chip Recipe
Ingredients:
- 4 medium russet potatoes (or any starchy variety)
- 4 cups water
- 2 tablespoons white vinegar (or apple cider vinegar)
- Salt, to taste
- Oil for frying (vegetable, peanut, or sunflower oil)
Instructions:
1. Slice and Soak
Peel and slice the potatoes into even strips or rounds. Soak them in cold water for at least 30 minutes to remove excess starch — this helps them crisp up later.
2. Boil with Vinegar
In a pot, bring 4 cups of water and 2 tablespoons of vinegar to a boil. Add the drained potato slices and boil for 5 minutes.
👉 Don’t overcook — you just want them slightly tender, not soft.
3. Dry Completely
4. Fry Twice (the Chef’s Trick!)
- First fry: Heat oil to 325°F (160°C) and cook the potatoes in batches for 3–4 minutes, until pale and soft. Remove and let them rest for 10 minutes.
- Second fry: Increase oil temperature to 375°F (190°C) and fry again for 2–3 minutes, until golden and crispy.
5. Season and Serve
Drain on paper towels, sprinkle generously with salt (and maybe a little vinegar powder if you love that tangy kick!), and serve hot.
🧂 The Science Behind the Crunch
The double-frying method creates layers of crispness, while vinegar prevents the potato surface from breaking apart during boiling. The result?
Crispy on the outside, fluffy on the inside — the perfect chip texture.
