5 Ingredients or Fewer

Sage Potato Chips

July 26, 2013
Author Notes

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
  • 3 large russet potatoes
  • 3 cups flavorless oil, such as canola or vegetable
  • handful chopped fresh sage
  • 1 tablespoon sea salt
In This Recipe
  1. 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.
  2. 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.
  3. 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.

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