Sage Potato Chips
2 large yukon gold potatoes, unpeeled
Canola oil, for frying
25 sage leaves
Sea salt and freshly ground white pepper,
Smoked paprika, for garnish
1. Using a mandoline, cut potatoes into 1⁄16"-thick slices. Make 2 slits in center of each slice (see How to Thread a Potato Chip).
2. Pour enough oil into a 6-qt. pot for it to reach a depth of 2". Heat over medium heat until oil registers 200° on a deep-fry thermometer. Working in batches, fry the slices for about 10 seconds each. Using a slotted spoon, transfer chips, in a single layer, to a rack set over a baking sheet.
3. Thread a sage leaf through the slits in each slice (see How to Thread a Potato Chip). Raise oil temperature to 360°. Working in batches, fry slices again, turning occasionally, until golden and crisp, 1–2 minutes. Transfer potato chips to paper towels and sprinkle with salt, pepper, and paprika.
MAKES ABOUT 25 CHIPS