Active Time
N/A
Total Time
45 MIN
Yield
Serves : 10 to 12
© John Kernick

How to Make It

Step 1    

Using a mandoline, very thinly slice the potatoes crosswise into a large bowl. Cover with cold water and swish to rinse off 
the starch; drain. Repeat the rinsing until the water is clear. Transfer the potato slices 
to a paper towel–lined baking sheet and pat thoroughly dry.


Step 2    

In a large pot, heat 3 inches of oil to 360°. Add the sage, rosemary, thyme and parsley sprigs to the hot oil and fry, stirring, until crisp, 1 to 2 minutes. Using a slotted spoon, transfer the herbs to paper towels to drain.

Step 3    

Working in small batches, fry the potato slices at 350°, stirring occasionally, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the potato chips to paper towels to drain. Generously sprinkle the chips and herbs with salt and serve.

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