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Malt-Vinegar Salt
Credit:
Jen Causey
Recipe Summary
prep: 2 mins
total: 1 day
Yield: Makes 1/2 cup
Ingredients
Ingredient Checklist
6 tablespoons coarse salt
1 tablespoon cornstarch
1/4 cup malt vinegar
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.
Gallery
Malt-Vinegar Salt
Credit:
Jen Causey
Recipe Summary
prep: 2 mins
total: 1 day
Yield: Makes 1/2 cup
Gallery
Malt-Vinegar Salt
Credit:
Jen Causey
Malt-Vinegar Salt
Credit:
Jen Causey
Malt-Vinegar Salt
Recipe Summary
prep: 2 mins
total: 1 day
Yield: Makes 1/2 cup
Recipe Summary
prep: 2 mins
total: 1 day
Yield: Makes 1/2 cup
prep: 2 mins
total: 1 day
prep:
2 mins
total:
1 day
Yield: Makes 1/2 cup
Makes 1/2 cup
Ingredients
Ingredients
- 6 tablespoons coarse salt
- 1 tablespoon cornstarch
- 1/4 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.
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)
Add Rating & Review
39 Ratings
5 star values:
8
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
4
Reviews (4)
Add Rating & Review
39 Ratings
5 star values:
8
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
4
Add Rating & Review
39 Ratings
5 star values:
8
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
4
39 Ratings
5 star values:
8
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
4
39 Ratings
5 star values:
8
4 star values:
12
3 star values:
10
2 star values:
5
1 star values:
4
- 5 star values:
- 8
- 4 star values:
- 12
- 3 star values:
- 10
- 2 star values:
- 5
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
03/04/2019
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!
Martha Stewart Member
Rating: 2 stars
02/02/2019
I think the salt should have been teaspoons not tablespoons. I diluted it with more vinegar. It eventually dried and worked ok.
Martha Stewart Member
Rating: 5 stars
10/03/2015
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.
Martha Stewart Member
Rating: Unrated
07/15/2013
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.
Martha Stewart Member
Rating: 5 stars
03/04/2019
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: 5 stars
Rating: 2 stars
02/02/2019
I think the salt should have been teaspoons not tablespoons. I diluted it with more vinegar. It eventually dried and worked ok.
Rating: 2 stars
Rating: 5 stars
10/03/2015
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
07/15/2013
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.
Rating: Unrated
All Reviews for Malt-Vinegar Salt
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Malt-Vinegar Salt
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
