2 pounds red bliss potatoes, scrubbed well and patted dry
6 cups vegetable oil
1 1/2 tsp. malt vinegar
1 1/4 tsp. salt

Using a mandoline or very sharp, heavy knife, slice the potatoes into rounds as thin as possible. Place in a large bowl of water
to prevent discoloration.

Heat the oil in a large, heavy pot to 350-360° F.

Remove the potatoes from the water, drain in a colander, and pat dry completely with paper towels. Add the potatoes to the oil in
batches, cooking until golden brown, turning with a spider or long-handled slotted spoon to cook evenly, about 2 minutes. Drain
on paper towels.

Place the potato chips in a large bowl and toss with the vinegar and salt. Serve immediately.

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