Choose how many potatoes you like, for this recipe half a bag of Russet Potatoes
Peel the potatoes and let them soak for 24 hours
Thinly slice the potatoes in a chip shape
The temperature should be on high heat
Heat a frying pan with grape seed oil and fry the potatoes until they float to the top
Depending on how crunchy you want the chips
After removing the chips out of the hot oil, sprinkle Rosemary, Thyme, Italian seasonings and a pinch of salt and pepper.
Serve in a big bowl with paper towels at the bottom of the bowl!
Serving Size 12