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Crispiest Potato Chips

These crunchy chips are make from scratch. A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp. From: bonappetit.com

1½ pounds russet or purple potatoes
½ cup distilled white vinegar
Vegetable oil (for frying; about 8 cups)
Kosher salt, Nori Salt or Paprika Salt
special equipment
A deep-fry thermometer

Slice potatoes about 1/8” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.

Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.

DO AHEAD: Potatoes can be fried 6 hours ahead. Keep at room temperature.

Nori Salt

Makes about 2 tbsp.

2 toasted nori sheets, torn
1 tablespoon kosher salt

Pulse nori in a spice mill to a powder. Mix with salt in a small prep bowl until well combined.

Paprika Salt

Makes about 5 tsp.

1 teaspoon smoked paprika
1 teaspoon piment d'Espelette
1 tablespoon kosher salt

Mix smoked paprika, piment d’Espelette, and salt in a small prep bowl until well combined.

Chipotle-Lime Salt

Also try this zesty seasoning sprinkled over watermelon or mango.
Makes about ¼ cup
1 tsp chipotle chile powder
2 limes
2 tablespoons flaky sea salt

Toss sea salt and chile powder on a baking sheet. Finely zest limes over. Bake in a 350° oven, stirring occasionally, until lime zest is dry, about 5 minutes. Let cool.