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.

Martha Stewart Living, July 2013


Credit: Jen Causey

Recipe Summary

2 mins
1 day
Makes 1/2 cup


Ingredient Checklist


Instructions Checklist
  • 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).

Cook's Notes

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.


Reviews (4)

39 Ratings
  • 5 star values: 8
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
I looked at several recipes before choosing this one. I liked the ingredients over others I saw. I also liked that it was simpler to make. I use this on numerous items such as my homemade chips. I was able to make it faster because I used my dehydrator. It took 3 hours at 140 degrees. I then put it in my processor and turned it back into salt. Awesome. I got the idea to use the dehydrator from other people's feedback. So thanks!
Rating: 2 stars
I think the salt should have been teaspoons not tablespoons. I diluted it with more vinegar. It eventually dried and worked ok.
Rating: 5 stars
I made this recipe as suggested - it was REALLY runny, so I put it into my dehydrator. It was done in like 2 hours on the lowest temperature setting. Scuffing it up with a fork had little effect, since it was basically a solid rock, so I broke it into chunks and threw it all in my Vitamix, which resulted in a perfect, fine, powdery salt, similar to pickling salt (maybe that would have been a better choice than course salt?). I actually prefer fine salt for chips and fries - it adheres better.
Rating: Unrated
I stirred and stirred and it never became a loose paste. Left it overnight and it remained a runny mess. What a disappointment, it seemed such a good idea.