Rosemary Salt & Vinegar Chips (Appetizer)

http://www.myrecipes.com/recipe/rosemarMiy-salt-vinegar-chips

Ingredients:

• 2 large russet potatoes

• 2 cups of malt or white vinegar = x  =  =  474 mL vinegar

• 2 tablespoons sugar = x  = =  30 mL sugar

• 2 tablespoons salt =  x   =  = 30 mL salt

• 1 tablespoon finely chopped rosemary =x  = = 15 mL rosemary

• 1 teaspoon ground black pepper =  x = = 5 mL pepper

• 1 cup water = x = = 237 mL water

• Peanut oil (amount depends on size of pan/skillet/oven)

Directions:


1. Mix vinegar, sugar, 15 mL of the salt, and water in a medium bowl. Stir until sugar dissolves. Thinly slice potatoes using a knife.

2. Stir potatoes into the vinegar mixture. Chill for 24 hours.

3. Mix together rosemary, pepper, and remaining 15 mL of salt in a small, separate bowl. Drain potatoes of the vinegar mixture, and gently pat them dry with paper towels.

4. Pour peanut oil into dutch oven, covering 3 inches of the oven. Heat to 340°  F 171° C.

5. Fry potato slices in batches, stirring occasionally , for 2-3 minutes until golden brown. Drain on paper towels, and sprinkle rosemary spice mixture over chips. Serve warm or cooled.