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The best thing about these is that you can prep the potato slices in advance and refrigerate them layered with paper towels, then fry them up when you're ready to serve.
The best thing about these is that you can prep the potato slices in advance and refrigerate them layered with paper towels, then fry them up when you're ready to serve.—Hallie Meyer
Serves: a crowd
large russet potatoes
cups flavorless oil, such as canola or vegetable
chopped fresh sage
tablespoon sea salt
- Heat a heavy pot filled with oil to 350 degrees. Using a mandolin, slice potatoes lengthwise into pieces less than 1/8 inch thick. Place potato slices on a surface covered in a paper towel to absorb dampness.
- Chop sage and set aside. Assemble a large baking sheet covered in a paper towel to place fried chips. Once oil is at 350, drop potato slices in batches of 4-8 (depending on size of slices) into pot using a pair of metal tongs. After 20 seconds, flip once, and allow to cook til crisp, about 30 seconds more. Place on paper towel-lined baking sheet, sprinkle with salt. Repeat until all slices are fried.
- Once chips are done and lightly salted, drop your sage into the oil for 5-10 seconds, or until crisp, and remove with a slotted spoon. Place fried sage in a small bowl, salt generously, and crumble between your fingers. Sprinkle over the potato chips and serve.