Stuffing-Flavored Potato Chips Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
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Photographs: J. Kenji Lopez-Alt

Recipe Facts

Active: 45 mins
Total: 45 mins
Makes: 4 quarts of potato chips

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Special equipment

Mandoline-style slicer and a deep fryer, wok, or a Dutch oven

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