Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
- 2 pounds russet potatoes (about 3 large), scrubbed clean
- 1/2 cup loosely packed pale yellow celery leaves taken from the inside of 1 to 2 heads celery
- 1/2 cup loosely packed fresh sage leaves
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon powdered instant chicken bouillon
- 1 tablespoons ground sage
- 1 tablespoon celery seed
- 1 teaspoons freshly ground black pepper
- 2 teaspoons ground marjoram
- 2 teaspoons onion powder
- 1 quart peanut oil
Slice potatoes into 1/16th- to 1/8th-inch slices on a mandoline slicer into a large bowl. Cover with cold water, drain, and repeat until water is clear (about 4 changes). Keep potatoes submerged in cold water and set aside.
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.
Chips can be served immediately or allowed to cool and stored in sealed zipper-lock bags or containers at room temperature for up to 1 week.