Name: Crispiest Potato Chips
Yield: 6 Servings
Ingredients: 1½ pounds russet or purple potatoes; ½ cup distilled white vinegar; Vegetable oil (for frying; about 8 cups); Kosher salt or Nori Salt (click for recipe) or Paprika Salt (click for recipe); A deep-fry thermometer

Image may contain Plant Dish Food Meal Platter and Vegetable

These crunchy chips are make from scratch. Scroll down for the recipe.Christopher Testani

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Recipe notes