Rosemary Salt-And-Vinegar Chips

1. 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. 2

   Stir potatoes into vinegar mixture; chill 24 hours.

3. 3

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

4. 4

   Pour oil to depth of 3 inches into a large Dutch oven; heat to 340u00b0. 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).

5. 5

   In addition to the total time, allow 24 hours for brining.

6. 6

   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 300u00b0 oven for 20 to 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.