Sage Potato Chips This whimsical snack is served at New York's Blue Hill at Stone Barns. See the recipe for Sage Potato Chips ». André Baranowski
This whimsical snack is served at New York’s Blue Hill at Stone Barns.
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
Instructions
- 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.
