Vinaigre A L'Estragon Chips
- 1 large russet potato (9 ounces)not peeled
- 2 cups Vinaigre A L'Estragon (tarragon vinegar)
- enough oil , Canola or vegetable oil 2 inches deep in a deep pot
- sea salt
- Use large russet potatoes that are uniformly shaped and set your mandoline to produce very thin slices about 1/8 inch thick.
- Put the slices in a large nonreactive bowl and add enough vinegar to cover. With your hands, toss the potatoes so that all sides are marinated in the vinegar and they don't stick together. Leave in the vinegar for about 15 minutes.
- Pour about two inches of Canola or vegetable oil into a deep pot and heat to about 300 degrees.
- While the oil is heating, remove the potato slices from the vinegar and spread over a tea towel and dry with paper towels.
- Carefully (watch the hot oil) slip the potato slices into the oil. Don't add too many at once; they will cook more evenly if you don't fry the whole batch at once. Poke the slices around with a metal skimmer to evenly cook the chips. As the potato chips start to turn golden, remove them at once. They will continue to keep cooking as you remove them with the skimmer. Sprinkle with some sea salt and they are ready to eat.
russet potato, lestragon, enough oil, salt
Taken from food52.com/recipes/21746-vinaigre-a-l-estragon-chips (may not work)