Herbed Extra Crispy Potato Chips

Instructions

1. 1

   Wash and peel the russet potatoes. Using a mandoline or sharp knife, slice the potatoes very thinly (about 1-2 mm thick).

2. 2

   Place the potato slices in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch. This helps achieve extra crispiness.

3. 3

   Drain the potato slices and pat them completely dry with paper towels or a clean kitchen towel.

4. 4

   In a large, deep pot or fryer, heat the canola oil to 180°C (350°F).

5. 5

   Working in batches, carefully add the dried potato slices to the hot oil. Fry for 2-3 minutes, stirring occasionally, until golden brown and crispy.

6. 6

   Use a slotted spoon to remove the chips from the oil and transfer them to a paper towel-lined tray to drain excess oil.

7. 7

   While the chips are still hot, sprinkle them evenly with sea salt and dried rosemary.

8. 8

   Allow the chips to cool slightly before serving. Enjoy your herbed extra crispy potato chips!