Say goodbye to overly salty and spicy potato chips and say hello to cinnamon toast potato chips! These cinnamon toast potato chips taste like thin, crisp, crunchy pieces of cinnamon toast.
Mix butter, sugar, cinnamon, and vanilla until fully combined and set aside.
Slice the potato into paper thin slices using a mandoline.
Fry the potato slices in batches in a deep fryer or skillet at 375 F for three to four minutes. You'll know the potato chips are done when they turn a golden brown.
Pat the chips with a paper towel to remove any excess oil.
Brush warm chips with butter mixture. The butter should melt on contact and thinly coat the chip. I just brushed one side of each chip, but you could do both sides for an even stronger cinnamon toast flavor.
Ideally, serve warm. Definitely serve within 24 hours to maximize crispness.