Game Chips

• 4 cups vegetable oil
• 12 medium baking potatoes, peeled and sliced 1/16 inch thick, submerged in cold water
• 2 teaspoons salt
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon dried rosemary
• 1 teaspoon saffron

1. Heat the oil in a heavy skillet to 360 degrees or until the oil begins to ripple on the surface.
2. When ready, drain the potatoes and pat thoroughly dry.
3. Place approximately a half cup of potatoes at a time into hot oil.
4. Fry for two to three minutes, or until golden.
5. Remove the potatoes from the oil with a slotted spoon and drain in a single layer on a paper bag.
6. Sprinkle with salt and herbs.

vegetable oil, baking potatoes, salt, basil, parsley, rosemary, saffron

Taken from cooking.nytimes.com/recipes/7765 (may not work)