TRIO OF SEASONED POTATO CHIPS

Steps:

• Slice the potatoes about 1/16-inch thick on a mandoline. Put the slices in tepid water, to cover, and soak for 30 minutes.
• Fill a tall, heavy-bottomed pot (like a Dutch oven) about 1/3 full with oil. Clip a deep-frying thermometer to the pot and heat the oil over medium heat to 300 degrees F.
• Combine the Parmesan and rosemary in a small bowl. In another bowl, combine the sea salt and curry powder. In a third bowl, combine the manchego, sea salt and Spanish paprika. Set the bowls aside.
• Drain the potatoes. Put the potato slices in a salad spinner and spin dry. Spread the potatoes out on a baking sheet and pat dry with paper towels.
• When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel-lined baking sheet to drain. Season the chips with the desired seasonings. Repeat with the remaining potatoes, taking care that the oil returns to 300 degrees F before frying each batch. Serve warm or at room temperature.
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