Food & Cooking Recipes Malt-Vinegar Salt 3.4 (39) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Jen Causey Prep Time: 2 mins Total Time: 1 day Yield: Makes 1/2 cup 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. Ingredients 6 tablespoons coarse salt 1 tablespoon cornstarch ¼ cup malt vinegar Directions 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. Print