Calabrian Licorice Idaho® Potato Chips


  • 2 large Idaho® Yellow potatoes
  • 2 quarts extra virgin olive oil
  • Sea salt
  • Calabrian licorice powder*
  • 2 cups apple cider vinegar
  • 8 quarts cold water


  1. Mix the cold water and apple cider vinegar in a large bowl or pot.
  2. Using a mandoline, cut the potatoes about 1/16-inch thick. Submerge the slices in the cold water and vinegar for 1 hour.
  3. Drain the potato slices well and pat dry with a paper towel. Divide into 4 batches.
  4. Heat the olive oil in a deep fryer or heavy bottomed pot until it reaches 335°F.
  5. Add one batch of potato slices to the oil and cook, stirring from time to time until the potato slices are evenly browned, 10-12 minutes.
  6. Carefully remove the chips from the oil using a slotted spoon and drain on paper towels. While hot, sprinkle with sea salt and Calabrian licorice powder.
  7. Repeat with the remaining potato slices, making sure to return the oil to 335°F between batches.
  8. Serve warm or at room temperature.
*Calabrian licorice powder (or licorice) can be found at specialty stores or online. Whole licorice must be crushed to a powder.
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Tony Mantuano
Formerly of - Bar Toma, Spiaggia and Café Spiaggia
Chicago, IL

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