Homemade Potato Chips with Rosemary Salt

I'm not normally a big fan of the greasy, bland potato chips from the bag; however, tasty (if not particularly healthy) chips are a breeze to make at home as an occasional treat.  Enjoy!

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.