Homemade Potato Chips with Rosemary and Sea Salt

Ingredients

• 2 large Russet Potatoes
• 4 cups Vegetable Oil
• 2 tablespoons Fresh Rosemary
• 1 teaspoon Sea Salt

Instructions

1. 1Wash and peel the 2 large Russet Potatoes. Use a mandoline or a sharp knife to slice them very thinly, about 1/16-inch thick.
2. 2Place the potato slices in a large bowl and rinse them under cold running water for about 1 minute to remove excess starch. Drain the water and pat the potato slices completely dry with paper towels. This step is important to prevent the oil from splattering.
3. 3Pour the 4 cups of vegetable oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
4. 4Carefully add a single layer of the dried potato slices to the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and make the chips soggy. Fry for 2 to 3 minutes, or until the edges are golden brown and the chips are crisp. They should make a gentle sizzling sound.
5. 5Using a slotted spoon, remove the cooked potato chips from the oil. Place them in a single layer on a plate lined with paper towels to absorb any excess oil. Repeat step 4 and 5 with the remaining potato slices.
6. 6Finely chop the 2 tablespoons of fresh rosemary. Immediately after draining the chips, sprinkle them evenly with the chopped rosemary and the 1 teaspoon of sea salt while they are still warm.
7. 7Serve the homemade potato chips immediately while they are warm and crispy.

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