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.
Recipe Summary test
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.