Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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And this gem is from !

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Sometimes a little comfort food goes a long way and homemade fries are simple and easy...these golden chips are from the kitchens of ainoko

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Something that I cooked up late tonight to force myself to eat something and kill a headache the size of Texas

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Slice potato into thin rounds (with or without skins on) and deep fry until golden, drain well add salt if desired. (suggestion from chrismukkah - some sea salt and rosemary)
Can be shallow fried but will need to be turned half way though cooking to get that golden color on both sides.

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~ From Chris - here are a few more things I would also suggest:

~ Your oil needs to be very hot (at least 365 degrees Fahrenheit, or 185 degrees Celsius) - use a Thermapen or other trusty cooking thermometer!

~ Have plenty of paper towels nearby (not just for the spattering, but to dry off the extra oils from the chips)

~ To test the oil to see if it is hot enough, just put in a "test chip" - a small sliver of potato - and if it bubbles around the edges, its ready

~ Don't throw in all of your chips at once, because that will be more messy and they will not cook evenly. Small batches at a time.

~ Don't put your oil down the sink either once you are done frying. (It will kill your sink, duh) If the oil was only used once it -can- be reused, and if looks really nasty then just compost or recycle it instead.

~ Once cooked and on the paper towels, -immediately- season with salt and rosemary, or leave plain, or use the seasoning of your choice.