Ingredients :
- 1 pound Russet potatoes peeled and scrubbed
- 2 tablespoons white vinegar
- 2 quarts vegetable oil or avocado oil
- Kosher salt
- 2 cups shredded cheddar cheese
- 4 slices cooked bacon
- Sour cream and diced tomatoes, sliced scallions, and sliced jalapeños, for serving
Directions :
- Using a mandoline or a sharp chef's knife, slice the potatoes into 1/4-inch thick pieces. Rinse the slices under cold water, then store in a large bowl of water while slicing the remaining potatoes.
- Drain potatoes. In a large saucepan over high heat, combine vinegar and 2 quarts water. Bring to a boil.
- Add potatoes and cook for 5 minutes. Drain well and spread in a single layer on rimmed baking sheets lined with paper towels. Dry five minutes.
- In a Dutch oven, large pot, or deep fryer, heat oil to 400 degrees. Add ½ of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon, until potatoes release no more bubbles, about 3 to 5 minutes (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
- Transfer potato slices to a rimmed baking sheet lined with paper towels, and sprinkle with salt. Repeat with remaining potato slices.
