Homemade potato chips!

This recipe appeared in an old issue of Garden Plate magazine and unfortunately went uncredited.  My apologies to the recipe creator, I would love to know who it is!  I styled and photographed the final product, which was prepared by Jennifer Wickes.  Enjoy - they were delicous!

4 medium potatoes (or sweet potatoes)
Peanut of vegetable oil for deep frying
2 tablespoons fine sea salt mixed with
2 teaspoons Chinese five spice and
1/2 teaspoon raw sugar

Slice potatoes into thin rounds and keep in ice-cold water until ready to use.

Heat at least 1" of oil in a heavy frying pan to 375 degrees.

Blot potatoes, then cook in small batches until golden brown. Remove from the oil to a plate lined with paper towel and sprinkle with spices.