Skip the vending machine, and reach for these made-from-scratch chips instead. They're sprinkled with fresh rosemary, crunchy sea salt, and cracked pepper.
• 2 1/2 cup(s) vegetable oil
• 1 pound(s) russet potatoes, scrubbed and dried
• 1 teaspoon(s) chopped fresh rosemary
• Sea salt
• Freshly ground pepper
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1.In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F. Using a mandoline, slice potatoes widthwise into paper-thin slices.
2. In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to overcrowd pan. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. While still hot, sprinkle each batch with rosemary and salt and pepper to taste.
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Reprinted with permission of Hearst Communications, Inc.