Sage Potato Chips

Name: Sage Potato Chips
Total time: PT0D0H0M
Yield: makes About 25 Chips
Ingredients: 2 large yukon gold potatoes, unpeeled; Canola oil, for frying; 25 sage leaves; Sea salt and freshly ground white pepper, to taste; Smoked paprika, for garnish

Serves
makes About 25 Chips

ANDRÉ BARANOWSKI

This whimsical snack is served at New York's Blue Hill at Stone Barns.

Ingredients

2 large yukon gold potatoes, unpeeled
Canola oil, for frying
25 sage leaves
Sea salt and freshly ground white pepper, to taste
Smoked paprika, for garnish

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Instructions

Step 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).

Step 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.

Step 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.

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).
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.
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.