Stuffing-Flavored Potato Chips

By mahto

Ingredients

• 2 2 3 pounds russet potatoes (about 3 large), scrubbed clean
• 1/2 1/2 1 to 2 packed pale yellow celery leaves taken from the inside of 1 to 2 heads celery
• 1/2 1/2 1/2 cup loosely packed fresh sage leaves
• 2 2 2 tablespoons fresh rosemary leaves
• 1 1 1 tablespoon powdered instant chicken bouillon
• 1 1 1 tablespoons ground sage
• 1 1 1 tablespoon celery seed
• 1 1 1 teaspoons freshly ground black pepper
• 2 2 2 teaspoons ground marjoram
• 2 2 2 teaspoons onion powder
• 1 1 1 quart peanut oil

Details

Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from seriouseats.com

Preparation

Step 1

Finely mince celery leaves, sage leaves, and rosemary leaves and transfer to a small bowl. Add chicken bouillon, celery seed, black pepper, marjoram, and onion powder and whisk to combine. Set aside.

Heat peanut oil in a large wok, deep fryer, or Dutch oven to 350°F. Line a large bowl with paper towels and have ready. Working in four batches, remove potato chips from water and spin dry in a salad spinner. Add to oil one chip at a time, working quickly, until all chips are in the oil. Temperature will drop. Adjust heat to maintain temperature between 275 and 300°F (chips should bubble vigorously). Cook, agitating and flipping chips occasionally with a large metal spider until bubbles reduce to a faint trickle, removing chips as they finish cooking and transferring to the paper towel-lined bowl. Sprinkle each batch with 1/4 of seasoning mixture while still hot, tossing to coat, and transfer to a large bowl to cool. Repeat until all chips are cooked and coated.