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- Slice washed russet potatoes as thinly as possible on a mandolin
- Put into heavily salted water so that they don’t brown while you prepare for the next step.
- Soak/brine in 2 C solution of 2 TBL salt, 2 TBL sugar and 1 C vinegar overnight in the fridge
- Drain, spin and towel dry
–- FRY METHOD
- Fry at 370º in small batches until golden brown the following day.
You do not need to season after frying cause they brined already
–- OVEN METHOD
- Brush parchment paper with EVOO
- Put sliced potatoes on parchment paper
- Brush top of slices
- Baked at 450º for 15 minutes
- Flip and bake another 15 minutes
- Salt while still warm
