Ingredients:
For every 2 large baking potatoes
1 tbsp. distilled white vinegar
2 tsp salt
Canola oil (enough to fill a small to medium pot half way)
Directions:
Peel skin off potatoes. Wash the potatoes thoroughly. Slice potatoes thin with grater to 1/6” inch or less. Heat oil. Once oil is heated to high heat, reduce temperature to medium – high heat. Cook sliced potatoes in oil until browned and are crispy. Place on paper towel to drain excess oil. Place the potatoes in mixing bowl and add salt and vinegar. Toss well and serve.