2-3 Kennebec potatoes (white starchy potato, idaho can also work)
2-4 quarts oil for frying (grape seed, canola, sunflower, etc..)
2 teaspoons chives
Salt & pepper to taste
Steps
Heat up 2 quarts of high heat, flavorless oil
Cut up potatoes into thin slices - the easiest way is to use a mandoline. This ensures very thin, even slices every time. Use proper care, as it is an exposed blade - when you get to about an inch left of potato, start on a new one
Soak in water for a few minutes to remove the starch
Strain and pat dry - you don't want water getting into your hot oil
Add chips to the oil, regularly stirring so they don't stick together
Remove when they've taken a nice golden color - bang off any excess oil
Blot out the oil on a paper towel
Season with a few fresh herbs, parsley, chives, thyme are a nice flavor mix. Finish with salt and pepper.
