Chips with seasoning salt

Arrange the potatoes in very thin slices of 1-2 mm. Put them in a colander and rinse cold water until the water is clear. Put the potato slices separately in cold water.

Mix lemon zest with rosemary and (sea) salt and rub it finely, possibly in a mortar.

Heat the frying fat to 170 ° C. Mix lemon juice to taste with mayonnaise. Drain the potato slices and dry them well between 2 tea towels.

First fry 1 slice in the frying fat. The grease is hot enough when bubbling bubbles occur. Do not scoop too many potato slices into the fat at the same time using a slotted spoon or frying scoop, and pull the deep-frying scoop through so that the slices do not stick together.

Fry the chips until golden brown. Put them on kitchen paper and sprinkle with the seasoning salt. Serve with lemon mayonnaise.