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Rosemary Salt and Vinegar Chips Recipe

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This recipe for Rosemary Salt and Vinegar Chips is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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).

 

 

 

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