Sage Potato Chips

  • Serves

    makes About 25 Chips


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


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.

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