Thin Cut Potato Chips

Directions

1. Take a large pot, fill it with water, and set it to boil over high heat.
2. Wash the russet potatoes thoroughly.
3. Using a mandolin with a straight cut attachment, carefully slice the potatoes into a bowl placed beneath the mandolin.
4. Once the water in the pot is boiling, add two pinches of Lanes Australia Salt and one tablespoon of vinegar per liter of water. Stir to dissolve.
5. Gently place the sliced potatoes into the boiling water and cook until they are tender but not falling apart, which may take 6 to 8 minutes (timing may vary).
6. Drain the potatoes and set them aside.
7. In a large saucing pan or deep fryer, heat sunflower oil to approximately 190°C.
8. Line a baking sheet with paper towels and place it next to the saucing pan.
9. Fry the potatoes in small batches for about 60 seconds, then transfer them to the paper towel-lined baking sheet.
10. Place the potatoes in the freezer for at least an hour (or longer).
11. If deep frying, heat the sunflower oil to 190°C again, and fry the frozen fries in small batches until they are lightly golden brown, approximately 4 minutes.
12. If air frying, preheat to 246°C and cook for 12 to 15 minutes or until crispy. Remove from the air fryer.
13. Sprinkle Lanes Australia Applewood and/or Lanes Australia salt on the chips, place them in a large bowl, and toss to evenly coat with the seasonings.
14. Optionally, add Lanes Australia Sorta White as a sauce.
15. Enjoy your delicious homemade fries!