Salt and Vinegar Chips

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  • 2 pounds russet potatoes (thinly sliced on a mandoline)
  • 2 cups white vinegar
  • vegetable oil (for frying)
  • Kosher salt and freshly ground black pepper (to taste)
  • Three Herb Ranch (for dipping)
Place potatoes in a large bowl, add vinegar, cover with plastic wrap and refrigerate for 2 hours. Meanwhile, add about 4-inches of vegetable oil to a high-sided pan over medium heat and bring to 365ºF. Remove potatoes from vinegar and blot dry with kitchen towels. Working in batches, fry the potato slices until crispy and golden, about 3 to 5 minutes. Remove to a paper-towel lined plate and season with salt and pepper. Serve alongside  Three Herb Ranch and dip away. Tip: Store the chips in a zip top bag for up to 1 week!
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