Herbed Potato Chips

1. 1

   Using a mandoline, very thinly slice the potatoes crosswise into a large bowl.

2. 2

   Cover with cold water and swish to rinse off the starch; drain.

3. 3

   Repeat the rinsing until the water is clear.

4. 4

   Transfer the potato slices to a paper towellined baking sheet and pat thoroughly dry.

5. 5

   In a large pot, heat 3 inches of oil to 360.

6. 6

   Add the sage, rosemary, thyme and parsley sprigs to the hot oil and fry, stirring, until crisp, 1 to 2 minutes.

7. 7

   Using a slotted spoon, transfer the herbs to paper towels to drain.

8. 8

   Working in small batches, fry the potato slices at 350, stirring occasionally, until golden, 3 to 5 minutes.

9. 9

   Using a slotted spoon, transfer the potato chips to paper towels to drain.

10. 10

    Generously sprinkle the chips and herbs with salt and serve.

No additional tips available.