Potato chips are great. Old Bay seasoning is great. The combination of the two? You've probably already guessed, but it happens to be really fucking great.You know who also happens to be well aware of this undeniable truth? Matty Matheson, that's who.In fact, Matty likes the combination so much, he decided to show MUNCHIES how to make the crispiest homemade Old Bay potato chips that will ever grace your tongue. Not only are Matty's Old Bay potato chips ridiculously crispy, but they're damn easy and quick to make, too.
Matty has several tips for making a great chip. While others might be inclined to leave the potato skins on, Matty prefers to peel his potatoes and to slice them "really thin" with a mandolin. Furthermore, he says, "The secret to making really nice, beautiful, white, crispy, crunchy, not brown, piece of shit, fucking soggy potatoes, is water. To keep them really crunchy and really golden and beautiful, put some vinegar in your water and that will make them very fucking nice."
Matty's next big tip is the following: "Whenever you're at home working with a Dutch oven with oil in it, always make sure that it's not full—always half full." Finally, he says, you'll know your potato chips are finished cooking, "when they start floating, then they start browning."
RECIPE: Old Bay Potato Chips
As Matty puts it, "these Old Bay chips are perfect"—and we're pretty damn inclined to agree with the man.