Rosemary Salt-and-Vinegar Chips

Southern Living
Rosemary Salt-and-Vinegar Chips Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


A homemade brine gives these chips a more delicate vinegar tang than mouth-puckering bagged varieties. They're the perfect chip for Roasted Shallot Dip.
Makes 6 appetizer servings


+ Add To Shopping List
2 cups malt or white vinegar
2 tablespoons sugar
2 tablespoons kosher salt, divided
2 large russet potatoes (about 2 1/4 lb.)
1 tablespoon finely chopped fresh rosemary
1 teaspoon freshly ground black pepper
Peanut oil


Hands-on: 25 Minutes
Total: 25 Minutes

1. Combine vinegar, sugar, 1 Tbsp. salt, and 1 cup water in a medium-size glass bowl, stirring until sugar dissolves. Cut potatoes into thin slices, using a mandoline or sharp knife. (Cut them as thin as you can.)

2. Stir potatoes into vinegar mixture; chill 24 hours.

3. Stir together rosemary, pepper, and remaining 1 Tbsp. salt in a small jar. Drain potatoes; gently pat dry with paper towels.

4. Pour oil to depth of 3 inches into a large Dutch oven; heat to 340°. Fry potatoes, in batches, stirring occasionally, 2 to 3 minutes or until golden brown. Drain on paper towels, and immediately sprinkle with rosemary mixture. Serve warm, or cool completely (about 10 minutes).

Created date

October 2013