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Ingredients Jump to Instructions ↓

  1. 1 pound russet potatoes (about 2 large), sliced

  2. 1/8th of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water

  3. 2 tablespoons distilled white vinegar

  4. 2 quarts canola or peanut oil

  5. Kosher salt

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