| These chips are amazing, and the process is made much easier with a mandoline. A great kichen gadget, it can slice potatoes (and fingers, so be very careful!) paper thin.
2 pounds potatoes
1/2 cup olive oil
4 tablespoons fresh or dried rosemary
canola oil
salt
1. Chop the rosemary very fine and add to the olive oil. Set aside for an hour or two.
2. With a sharp knife or mandoline, slice the potatoes very thin.
3. Toss the potato slices with the rosemary oil to coat well and allow to stand 30 minutes, tossing once or twice.
4. Heat canola oil in a skillet (3/4 inch of oil) to 350 degrees. Cast iron works best.
5. In small batches, add potato slices to the pre-heated oil. Fry until golden and crisp. Don't add too many slices to the oil or it will cause the temperature to drop. Frying will take longer and the chips will be oily.
6. Drain chips on paper towels and salt to taste.
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