Bruce Logue's salt and vinegar potato chips were welcome crunchy, golden clouds of
salty/tart happiness. They were particularly excellent paired with his simple pickles
and porchetta sandwich.
3 yukon gold potatoes
1 teaspoon tartaric acid
1. Slice the potatoes thinly and soak in ice water.
2. Remove from the water and dry.
3. Fry at 350º until golden brown and remove to paper towels.
4. Season with a mixture of the tartaric acid and salt to desired intensity.