Crispy, crunchy, and purely potato.
Adding vinegar to the potato cooking water helps the potatoes retain their shape and firmness.Sure, I like the idea of thick-cut potatoes slowly bubbling in a copper pot carefully stirred by an old-timey craftsman wielding a well-worn spoon with honest, workingman's hands until the chips reach crisp, golden brown perfection. But to be honest, the vast majority of kettle-style chips simply taste burnt to me .
I fried up a couple batches of chips in 325°F peanut oil, slicing the same potato on a mandoline at different settings. At 1/32 of an inch, the chips were paper-thin: thin enough to read through. They cooked extremely fast, and had a tendency to burn. At 1/16, they were closer to a normal potato chip. Mildly crisp, but not shatteringly crunchy. 1/8-inch chips were the way to go.
*One of the reasons why fried chips taste so much better than baked chips is because when baking, you get dehydration, but not oil saturation. Here's the dilemma: In order to get my chips crisp, I must remove water and replace it with hot oil. But hot oil causes starches and sugars to brown, giving my chips an off flavor.
Here are two potato slices. One of them has been rinsed in a few changes of cold water, while the one on the right was placed directly on the plate. Everyone who's ever baked an apple pie knows that different apples cook differently. Some retain their shape, while others turn to mush. The difference largely has to do with their acidity. Thus super tart apples like Granny Smith will stay fully intact, while sweeter apples like a Macoun will almost completely dissolve. Just like a potato, apple cells are held together by pectin. Moral of the story: Acid slows the breakdown of pectin.
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