There's something deeply satisfying about a hot dog with a proper crispy chip. But deep-frying at home? Not always practical. Enter the air fryer. It circulates hot air to mimic frying, giving you chips that are golden and crunchy outside, fluffy inside, with a fraction of the oil. And when you toss them in rosemary salt, they become more than a side – they're a flavour partner for gourmet hot dogs and Latin-inspired salsas. The herbal, savoury note cuts through rich toppings and lifts fresh, zingy salsas. Whether you're serving a smoky chipotle dog or a simple frankfurter with pico de gallo, these chips hold their own.
The potato matters. For fluffy interiors and crisp shells, choose floury varieties like Maris Piper, King Edward, or Desiree. Waxy potatoes, such as Charlotte, tend to turn gluey. You want potatoes that are roughly the same size so they cook evenly. Peel them if you like, but leaving the skins on adds texture and reduces waste. Cut into batons about 1cm thick – thicker than a French fry, more like a proper chip. Then soak them in cold water for at least 30 minutes. This rinses off surface starch, which can make chips stick together and go soggy. After soaking, drain and dry thoroughly with a clean tea towel. Any water left on the surface will steam rather than fry, so take your time here.
This is the secret weapon. Rosemary salt is simple to make and keeps for weeks in an airtight jar. You'll need:
Pound the rosemary and salt together in a pestle and mortar, or blitz briefly in a spice grinder. You want the rosemary to be finely broken down but not powdered. The lemon zest adds a bright edge that works beautifully with Latin salsas. Sprinkle this over hot chips straight from the air fryer – the heat releases the rosemary's oils. A little goes a long way, so start with a pinch and adjust.
Now the method. You'll need 1kg of prepared potatoes, 1 tbsp rapeseed or sunflower oil, and your rosemary salt. For extra crispness, parboil the chips: bring a large pan of salted water to the boil, add the chips, and cook for 5 minutes. Drain well, then leave to steam-dry in a colander for 5 minutes. This gelatinises the surface starch, creating a crust. Toss the dried chips with the oil in a bowl. Preheat your air fryer to 200°C for 3 minutes. Add the chips in a single layer – you may need to cook in batches depending on your air fryer's size. Cook for 15–20 minutes, shaking the basket every 5 minutes to ensure even browning. They're ready when deep golden and crisp. Tip into a bowl, sprinkle generously with rosemary salt, and toss. Serve immediately.
This is where it gets fun. The rosemary salt's herbal, savoury notes are a natural match for the smoky, spicy, and tangy flavours of Latin-inspired salsas. Think of a hot dog topped with chorizo, grilled peppers, and a dollop of salsa verde – the chips provide a crunchy, salty counterpoint. Or a classic frankfurter with pico de gallo (tomato, onion, chilli, coriander, lime). The chips can scoop up the salsa, so nothing goes to waste. For a sweeter heat, try mango or pineapple salsa with a chipotle hot dog. The rosemary's earthiness grounds the fruit's sweetness. Even a simple hot dog with just mustard and crispy onions works – the chips add a gourmet touch. And because they're air-fried, you can feel good about loading your plate.
Sometimes chips come out soggy. The usual culprits: not drying the potatoes enough, overcrowding the basket, or using too much oil. Always dry thoroughly and cook in a single layer. If your air fryer runs cool, increase the time by a few minutes. For variations, add a teaspoon of smoked paprika or cayenne to the oil before tossing. Swap rosemary for thyme or oregano. Sweet potato chips work well too – reduce the temperature to 180°C and cook for 12–15 minutes. You can also make the rosemary salt in advance and keep it in a jar. Leftover chips? Reheat in the air fryer at 180°C for 3–4 minutes – they'll crisp up again. So next time you're planning a hot dog night, skip the frozen chips and reach for the air fryer. Your taste buds – and your salsa – will thank you.
Salsa Perros shares practical, down-to-earth guidance on gourmet hot dogs and latin-inspired salsas for readers across the UK.
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