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

The Martha Stewart Show, November Fall 2008


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.