Give me chips over chocolate any day. Here’s an incredibly easy, ridiculously delectable way to get your kettle chip fix. The key is to use organic potatoes (non-organic potatoes are chock-full of pesticides; do your body a favor and always splurge on organic when it comes to these), and organic non-hydrogenated oil (no artery-clogging fat or pesticides here, either). These take about 10 minutes to cook, but 30-60 minutes to soak in vinegar.

How to Make Sea Salt and Vinegar Kettle Chips

INGREDIENTS

Organic potatoes, any kind (I used a mix of russets, fingerling, and red potatoes freshly dug from the garden), washed and unpeeled.
White vinegar.
Organic high-heat oil (I prefer sunflower).
Fine sea salt.
Fresh ground pepper.
A mandolin or peeler or super sharp knife.
Two big clean dishcloths or paper towels. (I prefer using a dishcloth but don’t do this if you use scented detergent or your chips will taste like your detergent smells.)

Line a metal strainer or plate with a clean cloth or paper towels. Slice potatoes very thinly and uniformly. I prefer using a mandolin on the lowest setting.

Place potatoes in a mixing bowl and soak and cover completely with white vinegar (several cups). Let soak 30-60 minutes. Drain and pat dry. (I place the potatoes in a dishcloth and windmill them dry by hand outdoors.)

Heat 1-2 cups oil in a heavy-duty cast iron pan. Using a slotted spoon, place potatoes in hot oil, about a cup of taters at a time. Stir frequently. They will boil and froth in the hot oil.

When they are golden brown, remove them with a slotted spoon to a cloth-lined metal strainer or place atop layers of paper towels. While chips are still hot and greasy, add salt and pepper to taste and toss to mix. Let cool. Serve with your favorite dip.