Using a mandolin or a sharp knife, slice potatoes to about 1/8” thick - be very careful when using a mandolin or a sharp knife. Transfer potato slices to a large bowl and cover with cold water. Swish the potatoes around in the bowl releasing their starch. Drain the water and repeat until the water runs clear.
Pour the vinegar over the potatoes along with four to six cups of cold water (you want the potatoes to be covered). Let the potatoes sit in the vinegar water for 30 minutes. Drain the potatoes and pat them dry.
Add vegetable oil to a large heavy bottomed pot over medium heat. Heat oil until a thermometer reads 300°.
Add potatoes to the hot oil a handful at a time - you don’t want to overcrowd the pot. Using a slotted spoon turn the potatoes to unsure an even fry - each batch should be done in about five minutes. Once the chips are done transfer them to a baking sheet and sprinkle with salt. Mix melted butter and golden maple syrup and brush over chips. Enjoy!
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