Rosemary Chips

Directions

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.
10. 10
    Yield: 4 servings Prep Time: 15 minutes