Idaho® Russet Potato Chips n’ Ham


  • 2 cups distilled white vinegar
  • 50 Idaho® russet potatoes, scrubbed, sliced ⅛”
  • Popcorn salt, for seasoning
  • 10 pounds Benton’s smoked ham, very thinly sliced
  • Parmesan cheese, grated, for garnish
  • Chive, chopped, for garnish


  1. Preheat fryer to 350°F.
  2. Add distilled vinegar to a 5-gallon stockpot, and bring to a boil over high heat.
  3. Add sliced potatoes in batches and cook for 3 minutes.
  4. Place parboiled potatoes on a wire rack lined with paper towels and dry evenly.
  5. Once dried, fry par-boiled chips in batches for 5-7 minutes, or until golden brown and the oil stops bubbling.
  6. Season lightly with popcorn salt while they are still hot.
  7. Layer with the thinly sliced ham, Parmesan cheese and chive. Serve immediately.
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Yield: 100

Adam Moore
Flashpoint Innovation
Chicago, IL

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