Rosemary Salt-and-Vinegar Chips

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.

Yield:

Makes 6 appetizer servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Ingredients

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

Preparation

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).

Note:

In addition to the total time, allow 24 hours for brining.

Make Ahead: Fry chips up to 1 day ahead, let cool, and store in an airtight container. Re-crisp and warm the chips on a jelly-roll pan in a 300° oven for 20 to 25 minutes.

Marian Cooper Cairns,

December 2013
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