5 Ingredients or Fewer

Sage Potato Chips

July 26, 2013
Photo by Kyra Morris
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
Ingredients
  • 3 large russet potatoes
  • 3 cups flavorless oil, such as canola or vegetable
  • handful chopped fresh sage
In This Recipe
Directions
  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 30-60 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.

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