Thin Crispy Potato Chips

 My granddaughter loves these.  I love to dip these in my homemade French Onion Chip Dip.

THIN CRIPSY POTATO CHIPS

Ingredients:

*4 medium russet potatoes

*3 quarts cold water

*4 tablespoons white vinegar

*4-6 cups vegetable oil

*salt to taste

Directions:

~Line a cookie sheet with paper towel and place a cooling rack over paper towel.

~Peel 4 medium russet potatoes (optional)

~Using a mandolin, slice the potatoes paper thin.

~Soak potatoes in cold water, for a couple minutes, moving them around to rinse them.

~Pour out water, and repeat soaking one more time.

~Pour 3 quarts of cold water (tap water cold) and 4 tablespoons white vinegar into a medium sauce pot.

~Pace sliced potatoes into vinegar water and bring to a boil

~Once boiling, allow to boil for 2 minutes, stirring often so that they don't stick.

~Remove potatoes from boiling water and set on a few layers of paper towel to drain.

~Allow potatoes to get as dry as possible (I do this for about 1/2 hour).

~Bring 4-6 cups vegetable oil to about 280 degrees.

~Gently placed potatoes into hot oil, don't over crowd.

~Fry for 2-3 minutes, or until a very light golden brown or they become crispy.

~Remove from hot oil and place on cool rack.

~Lightly season with salt.

~Allow to cool and enjoy.