Rosemary Chips

1. 1

   Using a mandoline or sharp knife, thinly slice the potatoes.

2. 2

   Put the potatoes in a large bowl of ice water and refrigerate for 1 hour.

3. 3

   Meanwhile, in a deep heavy-bottomed pot, add the rosemary and enough oil to come 1/3 of the way up the sides.

4. 4

   Heat the oil to 360 degrees F. Remove and the rosemary from the oil when it turns golden and crispy.

5. 5

   Reserve.

6. 6

   Strain the potatoes and thoroughly pat dry by laying them out on a flat surface.

7. 7

   Add potatoes to oil, in batches, making sure to keep the temperature above 350 degrees F. Fry until golden, about 3 minutes.

8. 8

   While potatoes are frying, remove the rosemary leaves from stem and chop.

9. 9

   Transfer the chips to a paper towel-lined bowl and sprinkle immediately with the rosemary and salt, to taste.

No additional tips available.