For about 2-3 servings, you'll need:
+ 1 large Russet potato
+ vegetable oil, 3 cups
+ fresh rosemary, 2 sprigs
+ coarse salt, 3 teaspoons
Heat oil to about 275 degrees F (on my stove top, this is "medium-high"). Peel the potato (if desired), and slice into thin rounds. If you happen to own a mandolin - I don't - now would be a good time to use it. However, it's also a great opportunity to whip out the old chef's knife and practice making paper-thin slices.
Pat rounds dry on paper towels. Roughly chop rosemary; add salt directly to the cutting board, and mince the rosemary, using the salt as an abrasive. Fry chips in small batches for 2-3 minutes on each side; drain on fresh paper towels. Immediately after removing the chips from the oil, lightly sprinkle with rosemary salt. Dig in!
PS: I'm pretty sure that listing this recipe in a category that includes the word "vegetables" means that I should start taking heart medication now.