Za'atar Potato Chips Recipe

The Stuff:
  • 1 pound russet potatoes (about 2 large), sliced 1/8 of an inch thick on a mandoline slicer, rinsed under cold running water and stored in water

  • 2 tablespoons distilled white vinegar

  • 2 quarts canola or peanut oil

  • Kosher salt

  • 1/4 cup Never Not Eating Za'atar

The Method:

  1. Drain potatoes. In a large saucepan, combine vinegar and 2 quarts water. Bring to a boil over high heat. Add potatoes and cook for 3 minutes. Drain and spread on paper towel-lined rimmed baking sheet. Allow to dry for 5 minutes, moving potatoes around to get even drying.

  2. Meanwhile, heat oil in large wok or Dutch oven to 325°F (163°C). Add 1/3 of potato slices and cook, stirring and flipping constantly with a wire mesh spider or slotted spoon until potatoes release no more bubbles, 10-20 minutes. Transfer chips to a large bowl lined with paper towels, sprinkle with salt and Never Not Eating Za'atar, and toss to coat (smaller chips may cook faster than large ones and should be removed from the oil as they finish).

  3. Transfer seasoned chips to a serving bowl and repeat step 2 with remaining 2 batches of chips. Serve immediately or allow to cool completely before transferring to zipper-lock bag.

Note: It's important that the chips are seasoned and flavored as soon as they come out of the oil while they're still hot and glistening.

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