If you love the tangy crunch of salt-and-vinegar potato chips, these homemade Rosemary Salt-and-Vinegar Chips are a delicious way to make your favorite snack from scratch. Thinly sliced russet potatoes soak in a homemade vinegar brine before being fried until golden and crisp. A fragrant seasoning made with fresh rosemary, kosher salt, and freshly ground black pepper gives every batch a savory, herbaceous finish.
Why You’ll Love These Homemade Potato Chips
The secret to their distinctive flavor is the overnight brine. Vinegar, water, sugar, and salt infuse the potatoes with a gentler vinegar tang than you might find in some packaged chips. Fresh rosemary adds an aromatic note that pairs beautifully with the potatoes, while black pepper provides a little extra seasoning.
These chips take planning because the potatoes need to chill in the brine for 24 hours, but the hands-on preparation is straightforward. They’re a fun homemade snack for game day, movie night, parties, or whenever you want something crunchy and flavorful.
How to Make Rosemary Salt-and-Vinegar Chips
Start by combining the vinegar, water, sugar, and part of the salt in a bowl. Slice the russet potatoes as thinly and evenly as possible with a mandoline or a sharp knife, then add them to the brine and refrigerate for 24 hours.
While the potatoes soak, combine the finely chopped fresh rosemary, black pepper, and remaining salt to make the seasoning. When the potatoes are ready, drain them thoroughly and pat them dry with paper towels.
Heat peanut oil in a large, heavy pot to 340°F. Fry the potato slices in small batches for about 2 to 3 minutes, or until golden and crisp. Drain on paper towels and immediately sprinkle with the rosemary seasoning while the chips are still hot.
Take care when working with hot oil, and avoid overcrowding the pot so the chips can fry evenly.
Serving and Storing Your Chips
Serve these homemade chips warm for the best crunch and flavor. They’re delicious on their own or alongside sandwiches and burgers. You can also make them ahead: cool completely, store in an airtight container, and re-crisp in a 300°F oven for 20 to 25 minutes if needed.
With a little advance planning, this recipe turns simple potatoes into a memorable homemade snack.
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Rosemary Salt-and-Vinegar Chips
- Total Time: 24:15
- Yield: 6 1x
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
Instructions
- 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).
Notes
- 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.
- Prep Time: 24:00
- Cook Time: :03
- Category: Snack
- Method: Fried