- Yield:Makes about 4 quarts of potato chips
- Active time: 45 minutes
- Total time:45 minutes
- 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.