Homemade Chips, Fried and Baked

Method

1. Choose yellow or red potatoes (not white). Thinly slice them using a mandoline set to 1 mm, cutting diagonally to get larger slices. Drop the slices directly into a bowl of cold water.
2. Rinse the potato slices under cold water until the water runs clear. Add ice, 2 teaspoons of salt, and 1 teaspoon of apple cider vinegar to the water. Let soak for at least 30 minutes in the refrigerator.
3. Drain and dry the potato slices thoroughly with a clean kitchen towel. They should not stick together.
4. For the fried version: Heat sunflower oil to 170°C (340°F). Fry the potato slices in small batches without overcrowding. When bubbles slow, remove them from the oil and let them cool. Then fry again until golden and crispy. Repeat if needed. Season immediately with salt and paprika if desired.
5. For the baked version: Preheat oven to 160°C (320°F). Place the potato slices on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, season with salt and paprika (optional). Bake for 10 minutes. Remove from oven, let cool slightly, then return to oven for another 10 minutes or until crispy and golden. Repeat if necessary.