Prep time: 10 minutes
Total time: 35 minutes
1/2 cup white vinegar
1 potato per guest
canola oil, for frying
Old Bay, to taste
1. Mix the vinegar with about 6 cups of water.
2. Peel the potatoes and slice them thin as fuck. Place them into the water as you slice them.
3. Heat 4-inches of oil in a heavy-bottomed saucepan over medium-high heat until a deep-fry thermometer reaches 375°F.. Drain potatoes and dry them thoroughly with paper towels. Fry the potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels then toss them in a large bowl with the Old Bay.