Pan-Fried Rosemary Potato Crisps

Ingredients

• 1–2 tsp Salted Perfection Simply Rosemary Finishing Salt, for finishing
• 2 large Russet potatoes, scrubbed and sliced 1/16-inch thick
• 2 cups avocado oil, for pan-frying
• 1 tbsp white vinegar

Instructions

1. Slice your potatoes uniformly using a mandoline. Consistency in thickness dictates a uniform cooking time, meaning no burnt edges while the centers remain soggy.
2. Submerge the slices in a large bowl of cold water with the white vinegar. Agitate them until the water turns cloudy, dump, and repeat until the water runs clear. This strips the surface amylose.
3. Lay the slices out on wire racks or clean kitchen towels and pat them completely dry. Any residual water will rapidly expand into steam in the hot oil, violently dropping your frying temperature and causing greasy chips.
4. Pour the avocado oil into a wide, heavy-bottomed skillet until it reaches about half an inch deep. Heat the oil to precisely 350°F. Avocado oil can handle much higher heat, but 350°F is the sweet spot for dehydrating the potato before the Maillard reaction goes too far.
5. Working in small batches, carefully drop the dried slices into the oil. Fry for 3 to 4 minutes, flipping occasionally with a spider or tongs, until the active bubbling subsides. The lack of bubbles is your visual cue that the moisture has been successfully cooked out.
6. Transfer the chips to a wire rack set over a baking sheet to drain. While the surface oil is still hot, immediately sprinkle with the Simply Rosemary Finishing Salt so the residual heat blooms the volatile herbal oils. DUNZO!