Salt, Pepper, and Vinegar Chips with Homemade Ketchup
Recipe By Zehava Krohn
- Cooking and Prep: 1 h
- Serves: 12
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No Allergens
Ingredients (15)
Chips
Ketchup
Start Cooking
Salt, Pepper, and Vinegar Chips
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Cut potatoes with a mandoline or the slicer side of a grater.
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Heat oil in a 6- or 8-quart pot over high heat. There should be enough oil to cover the chips while they’re frying.
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When oil is hot, add the chips in batches. Use a wooden spoon to separate any chips that are sticking together. Fry for 4–5 minutes without mixing.
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Remove chips from oil using a slotted spoon, and transfer to a paper towel-lined plate. Season with salt and pepper.
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Fill a spray bottle with vinegar and spray the chips (optional). Serve with homemade ketchup.
Homemade Ketchup
Yields 3 to 4 cups.
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Heat oil in a medium saucepan. Add garlic, tomatoes, spices, brown sugar, and vinegar, and stir for 1 minute. Add tomato paste.
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Scrape up any browned bits from the bottom of the pot with a wooden spoon and remove from heat.
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Purée ketchup in blender or using an immersion blender, until smooth. Bring to a simmer over medium-low heat and cook, stirring occasionally until thick. Transfer to airtight container.
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Replies:
If you seal it well in a heavy duty plastic ziploc bag it should be good. Make sure they are dry.
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Replies:
If you seal it well in a heavy duty plastic ziploc bag it should be good. Make sure they are dry.
