Homemade Potato Chips

1. Slice the potatoes very thin. Scrub potatoes clean. Peel if you like. Slice into rounds 1/16 inch thick using a mandoline (recommended) or a sharp knife. Keep slices as even as possible for even browning. If you are using a mandoline, use the hand guard or a cut-resistant glove. Pip would like all fingertips accounted for.
2. Soak to remove excess starch. Place potato slices in a large bowl of cold water. Add 1 tablespoon vinegar if using. Soak 20 to 30 minutes, swishing once or twice. Drain, then rinse and refresh the water 1 to 2 times until it looks mostly clear.
3. Dry like you mean it. Spread slices on clean towels (or paper towels) and pat dry thoroughly. Let them air-dry for 5 minutes if you have time. This helps crisping and prevents oil splatter.

Option A: Fry for classic potato chips

1. Heat the oil to 350°F. Pour oil into a heavy pot to a depth of 1 1/2 to 2 inches. Heat to 350°F and try to keep it between 340°F and 360°F. (Save the olive oil for salad. You want a neutral, higher-heat oil here.)
2. Fry in small batches. Add a small handful of slices, separating them as they go in. Do not crowd the pot. Crowding drops the temperature and leads to uneven browning.
3. Cook until pale gold and crisp. Fry 2 to 4 minutes, stirring gently so slices do not stick. Remove when lightly golden. Do not wait for deep brown in the oil, they can turn bitter. They continue to deepen slightly as they cool.
4. Drain and season immediately. Transfer to a wire rack set over a sheet pan (or paper towels). While still hot, sprinkle with salt and any powdered seasonings you like. Repeat with remaining slices, letting oil return to 350°F between batches.
5. Oil tip. Let used oil cool completely, then strain out crumbs. Store for reuse if it still smells clean and looks clear. Discard if it smells off or looks dark and sludgy.

Option B: Bake for crispy oven chips

1. Preheat the oven to 425°F. Place racks in the upper and lower thirds. Preheat to 425°F. (If your oven runs hot, use 400°F. For convection, try about 25°F lower.)
2. Oil the slices lightly. Toss dried slices with 2 to 3 tablespoons oil until lightly coated. Too much oil can make them fry in puddles and brown unevenly.
3. Arrange in a single layer. Line sheet pans with parchment if you like. Lay slices flat with minimal overlap. Overlap causes steaming and soft spots.
4. Bake, rotate, and flip. Bake 8 minutes, then rotate pans top to bottom and front to back. Flip slices with a thin spatula. Bake another 6 to 10 minutes until crisp and golden. Visual cues help here: look for edges just starting to brown and centers that look dry, not glossy. Pull darker chips early if needed.
5. Salt after baking. Sprinkle with salt right away. Add any powdered seasonings while the chips are still hot so they stick. Cool on a wire rack for the snappiest crunch.

Extra tips for even color and crisp snap

• Keep slices uniform: the thinnest chips brown first. A mandoline makes the batch behave.
• Do not skip the dry step: surface water equals steam, and steam equals soft chips.
• For frying, watch the temperature: if oil drops too low, chips soak up oil and brown patchy.
• For baking, rotate pans: most ovens have hot spots. Rotating and flipping is your even-browning insurance.
• Cool on a rack: airflow keeps bottoms from getting steamy and soft.