Homemade Rosemary Salt-and-Vinegar Chips – A homemade brine gives these chips a more delicate vinegar tang than mouth-puckering bagged varieties.Print
Rosemary Salt-and-Vinegar Chips
Here’s a snack you won’t be able to stop munching. Homemade crunchy potato chips brined overnight in a vinegar solution then sprinkled with a herb infused sea salt.
Read more about 15 Science-Backed Health Benefits of Apple Cider Vinegar.
- Prep Time: 1440
- Cook Time: 3
- Total Time: 24 hours 3 minutes
- 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
- 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.)
- Stir potatoes into vinegar mixture; chill 24 hours.
- Stir together rosemary, pepper, and remaining 1 Tbsp. salt in a small jar. Drain potatoes; gently pat dry with paper towels.
- 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).
- 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.
- Serving Size: 6