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Rosemary Salt and Vinegar Chips

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"Say what you will about the store-bought version, this homemade brine really sets these chips over the top. I find that the brine used in this recipe is less harsh—and, of course, more flavorful—than the packaged stuff. It's so much better that you can count on eating several handfuls."

List of Ingredients

â—¦ 2 cups (16 ounces) malt or white vinegar
â—¦ 2 tablespoon sugar
â—¦ 2 tablespoons kosher salt
â—¦ 1 cup (8 ounces) water
â—¦ 2 large russet potatoes (about 2 ¼ pounds)
â—¦ 1 tablespoon finely chopped fresh rosemary
â—¦ 1 teaspoon freshly ground black pepper
â—¦ Peanut oil


Recipe

Combine the vinegar, sugar, 1 tablespoon of the salt, and 1 cup water in a medium-size glass bowl, stirring until the sugar dissolves. Cut the potatoes into thin slices, using a mandoline or sharp knife. (Cut them as thin as you can.) Stir the potatoes into the vinegar; chill 24 hours.

Stir together the rosemary, pepper, and remaining 1 tablespoon salt in a small jar. Drain the potatoes; gently pat dry with paper towels.

Pour the oil to a depth of 3 inches into a large Dutch oven; heat to 340° F. Fry the potatoes, in batches, stirring occasionally, 2 to 3 minutes or until golden brown. Drain on paper towels, and immediately sprinkle with the rosemary mixture. Serve warm, or cool completely (about 10 minutes).

Serves 6