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Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas  

Rosemary Salt-and-Vinegar Chips

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.

Southern Living DECEMBER 2013

  • Yield: Makes 6 appetizer servings
  • 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.

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Rosemary Salt-and-Vinegar Chips recipe

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