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