A few minutes of work yield a summer's worth of this classic pub-fries seasoning. In addition to chips, we suggest you use it on steamed shrimp and crabs, and fried fish.
- Total Time:
- Yield: Makes 1/2 cup
Photography: Jen Causey
Source: Martha Stewart Living, July 2013
- 6 tablespoons coarse salt
- 1 tablespoon cornstarch
- 1/4 cup malt vinegar
Stir all ingredients together until a loose paste forms. Pour onto a rimmed baking sheet and spread into a thin layer. Let stand at room temperature, uncovered, 1 day. The paste will dry into a hard, cohesive sheet.
Rake and mash sheet with a fork until it develops the texture of coarse salt. Transfer to a container with a tight-fitting lid and store in a cool, dry place up to 3 months (that is, if it lasts that long).
To make the chips shown follow the recipe at marthastewart.com/potatochips, swapping out coarse salt for the malt-vinegar variety. Or try it on store-bought chips; the salt will adhere best if the chips are first warmed in a 350 degrees oven for a few minutes.