Sage Potato Chips


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


  • 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


  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.

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