Potatoes are the perfect vegetable, and chips are in the top 5 ways we love to eat 'em. It goes without saying that we've had our fair share of these fried little fingerlings in our day, but none so deliciously funky as these. Mindblasting flavour courtesy of Preeti's POW! Masala blend. When I chip, you chip, we chip.
Place the thinly sliced potatoes in a bowl and fill with water, using your hands to move the potato slices around in the water to remove any additional starch.
Drain the water and rinse/drain again. Fill the bowl a third time with cold water to cover the potato slices and add the white vinegar. Let sit for at least 30 minutes, but up to 2 hours.
Drain the potato slices and place on a kitchen towel or paper towels. Use another towel to gently pat them dry to remove excess water.
Add the vegetable oil to a deep pot, add enough so that the oil is a couple inches deep but is still several inches from the top of the pot. Heat oil to 300°F.
Working in multiple batches, add the potato slices to the hot oil but do not overcrowd the pot. Fry until golden brown and place on a sheet tray lined with paper towels. Sprinkle with sea salt immediately.
Once all the potatoes are fried, place in a bowl and add two to three big pinches of salt and the POW! Masala. Toss to coat. Serve immediately.