Rosemary-Olive Oil Potato Chips

1. 1

   Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil.

2. 2

   Line a baking sheet with paper towels.

3. 3

   Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through).

4. 4

   Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels.

5. 5

   One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another).

6. 6

   If the potatoes are not completely submerged, add more oil to cover.

7. 7

   Add the garlic and rosemary to the pot.

8. 8

   Turn the heat to medium high and cook, undisturbed, 5 minutes.

9. 9

   Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes.

10. 10

    Remove the chips with a strainer and drain on paper towels.

11. 11

    Season with salt.

12. 12

    Photograph by David Malosh

* Per serving · 4 servings · Values may vary.

No additional tips available.