INGREDIENTS:
2 Russet Potatoes
1 cup apple cider vinegar
1/4 cup sea salt
Canola Oil for frying
DIRECTIONS:
Thinly slice potatoes on a mandolin.
Transfer the potatoes to a large bowl and soak them in vinegar for 2 hours.
Drain the potatoes and spread out on a baking sheet lined with paper towels to allow them to dry.
Heat about 1-2 inches of oil in a large pot over medium heat.
Fry 4-5 slices of potato in the oil for 1-2 minutes. Flip the potato slices and continue to cook for another minute or until golden brown.
Transfer the potato slices to a plate or baking sheet lined with paper towels and immediately sprinkle with sea salt.
Serve immediately.
