Potato Chips

1. Slice the potatoes into about 1/8 cm thick and transfer the slices to large bowl, Add cold water to cover the potatoes. Stir gradually to remove the starch. Drain the water and continue the cycle until the water is clear.
2. Put the potatoes into another bowl and pour ½ cup distilled white vinegar and 6 cups water and let sit for at least 30 minutes. Drain.
3. In a frying pan, heat oil until it starts giving out smoke. Deep-fry the potatoes. Turn occasionally so that the chips fry evenly. Continue frying until golden brown and crisp. Season with salt.
4. Serve with ketchup.

Trivia

1. The potato was discovered by Spanish conquistadors in the Andean village of Sorocota. They took the potato with them when they were returning to Europe but it was not accepted at first. It took the help of Prussia's King Frederick William, France's Antoine-August Parmentier and England's Sir Walter Raleigh, before the potato became widely accepted in Europe.
2. Potatoes have been a significant food item in Oregon since about the time it became a state. Throughout the gold rush in Northern California, mules and wagon trains were used to pack excess potatoes to the miners. Potatoes became highly priced, so much so that in 1849, four bushels of Oregon potatoes were being sold for $500.
3. Oregon is believed to record the greatest yield per acre of potatoes in the world at 53,000 pounds of potatoes per acre.