Homemade Smokey Potato Chips

Okay, they can't ALL be healthy. You can bake these chips and it will be decisively better for you. Tonight I needed that chip to not be baked. That's all I can say.

Here's the recipe:
Large Russet Potatoes - 2
2.5-3 Cups Vegetable oil
Kosher salt - 2-3 TBSP
Ground Cumin - 1 TBSP
Garlic Powder - 1- TBSP

Place the oil in a dutch oven and turn it on high heat. You're looking for about 350 degrees. If you do not have a thermometer the oil will start to bubble. Throw in a tiny piece of potato. If the potato sinks it isn't hot enough. If it turns black, well then it is too hot. If it is immediately covered in fuzzy bubbles and floats around - bingo! While the oil is heating up, using a mandolin, slice your potatoes thinly and evenly. Be careful, use the guard. If you do not have a mandolin use a very sharp knife and slice very thin rounds. As you cut them immediately place them in a bowl of water. It is important that the potatoes soak to release some of the starch. This is key to a crispy chip. Once you have finished this step and the oil is hot, begin laying the slices out on a dish towel. Dry them gently by patting them and using a wire spatula, or metal one, gently and slowly place in the oil. Let them go for a few minutes on each side. Just when you think, oh it will take another few minutes and you turn your back- they are ready! Remove with spatula and place on paper towels. Immediately sprinkle with salt, cumin, and garlic. Be sure to cook these in batches to ensure even cooking.