Crispy Rosemary Potato Chips

In a medium saucepan fitted with a candy thermometer, heat oil to 325 degrees F. Using a mandoline,* slice potatoes widthwise into paper-thin slices.

In batches, fry potatoes in heated oil, 1 to 2 minutes, making sure not to overcrowd pan. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. While still hot, sprinkle each batch with rosemary and salt and pepper to taste.