advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Sage Potato Chips

These delicious potato chips are from Chef David Waltuck of Chanterelle restaurant.

  • Servings: 4
Sage Potato Chips

Source: The Martha Stewart Show, November Fall 2008

Ingredients

  • 2 large Idaho or russet potatoes, peeled and cut in half lengthwise
  • 20 large fresh sage leaves
  • Canola or other neutral oil, for frying
  • Coarse salt

Directions

  1. Using a mandoline, slice the potatoes lengthwise into 40 paper-thin slices, laying each slice flat on a clean, dry surface as it is cut.

  2. Top half of the slices with a sage leaf, centering it on the slice. Cover each with a remaining potato slice, gently pressing the layers together.

  3. Line a large plate or platter with paper towels; set aside. If frying chips, pour oil into a wide, deep, heavy-bottomed pot to a depth of 2 inches, and heat over medium-high heat until it reaches 325 degrees on a deep-fry thermometer. If baking chips, preheat oven to 350 degrees and generously oil a large baking sheet.

  4. To fry, carefully lower the chips into the hot oil and fry until very lightly browned and crisp, 2 to 3 minutes. Using tongs or a slotted spoon, transfer chips to a paper towel-lined plate; season with salt. To bake chips, place sandwiched potatoes in a single layer on prepared baking sheet. Cover with parchment paper and top with a second large baking sheet to weight down. Transfer to oven and bake for 10 minutes. Remove top baking sheet and parchment paper and continue baking chips 2 minutes more until browned and crisp. Transfer chips to paper towel-lined plate and season with salt.

  5. Serve immediately or store chips in an airtight container at room temperature for up to 4 hours. Serve at room temperature, or to reheat place chips on a baking sheet in an even layer in a 200-degree oven until warmed through.

Related Topics