While it's not exactly realistic to fry up your own chips every time you get the munchies, a bowl of freshly fried, thinly spliced spuds is a great thing to serve with drinks to a peckish crowd before dinner.
Adapted from us1.campaign-archive.com
A bunch of Russet (Idaho) potatoes (but don't be afraid to experiment with other starchy potatoes like sweet potatoes and blue potatoes)
Peanut oil (I usually get a 24-ounce bottle, which gets me through three batches)
Flaky sea salt
Prepare an area to drain and dress the chips. A few paper grocery bags or some spread out newspaper both work well. Have a little bowl with the salt and another with the chopped rosemary. Scrub potatoes clean then slice them crosswise on a mandoline about 1/8 - 1/4-inch thick. Make sure the thickness is consistent, otherwise the chips will cook differently. In a large skillet over medium-high, heat enough oil to fill the pan 3/4 - 1-inch deep. You can use the same batch of oil to cook several batches of chips. You may want to get two pans going at once if you can work that quickly, otherwise it can take a while to get through all the slices. When oil reaches about 350° F (see these tips for how to tell when oil is ready), gently but quickly lower in enough potato slices to loosely cover the surface area of the pan. Use a set of metal tongs to nudge the potatoes away from each other if they start to stick. When the edges begin to curl and color starts to emerge, turn them over. They should cook about 1-2 minutes per side. Pull them out with the tongs and set on the paper to drain. Immediately sprinkle with pinches of salt and chopped rosemary. The dip shown is simple to make: sour cream and chopped fresh herbs (I used basil, Italian parsley and chives) plus some lemon zest and powdered cumin.