From: Executive chef Tony Mantuano, Bar Toma, Spiaggia and Café Spiaggia, Chicago.
2 large yellow potatoes
2 quarts extra virgin olive oil
to taste, sea salt
to taste, Calabrian licorice powder (found at specialty stores or online)
2 cups apple cider vinegar
8 qt. cold water
Mix cold water and apple cider vinegar in large bowl or pot. Using a mandolin, cut potatoes about 1 1/6” thick. Submerge slices in cold water and vinegar for about an hour. Drain potato slices well, and pat dry with a paper towel. Divide into 4 batches.
Heat olive oil in a deep fryer or heavy-bottomed pot until it reaches 335°F. Add one batch of potato slices to oil and cook, stirring from time to time, until potato slices are evenly browned, about 10 to 12 minutes.
Carefully remove chips from oil using a slotted spoon. Drain on paper towels. While hot, sprinkle with sea salt and Calabrian licorice powder. Repeat procedure with remaining batches of potato slices, making sure to return oil to 335°F between batches. Serve warm or at room temperature.