Rosemary Potato Chips
I can eat chips all day long. I don't, but I can. I feel less guilty if I know that I made the chip at home. Of course, it is much tastier that any bag of chips you buy from the store.
1 teaspoon very finely chopped fresh rosemary leaves
1 teaspoon coarse salt
2 russet potatoes, peeled
Oil, for frying (all types of oil works well)
You will need a mandoline for a super thin slices. If you don't have one, use a very sharp knife and carefully slice the potatoes into thin rounds no more than 1/8 inch thick.
1. Place the sliced potatoes into a bowl of cold water with some ice cubes and let them sit for at minimum of 20 minutes so that they release some of their starch.
2. While waiting, In a small bowl, stir together the rosemary and the salt and set aside.
3. When ready, Drain the potatoes and dry them thoroughly on paper towels.
4. Pour enough oil into a large, pot so that you have at least 2 to 3 inches of oil. Set the pot over high heat and let it heat until the oil reaches 350°F on a candy thermometer. If you don’t have a thermometer, place 1 slice of potato into the oil and when it starts sizzling, you will know that your oil is hot enough for frying.
5. Add a few handfuls of the dry potatoes to the oil, being careful not to crowd the pot. Fry the chips, stirring occasionally until the potatoes are browned and crisp, about 4 minutes. Using a slotted spoon, carefully transfer the potatoes to a paper towel–lined plate to drain
6. After all of the chips is done, sprinkle them with the reserved rosemary salt and serve immediately.
