Homemade herb-fried potato chips

Name: Homemade herb-fried potato chips
Total time: 1200 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 3-4 medium potatoes (have fun by mixing varying types/colors); as needed Oil for frying; 2 sprigs fresh thyme and/or rosemary (optional); to taste Salt and pepper

Felice @morinoko

Connecticut, United States

I got a good harvest of different kinds of potatoes from the garden so decided to make some colorful chips! You can of course use whatever types of potatoes you like.

Frying the chips along with fresh thyme and/or rosemary makes your plain, old potato chips feel just a bit more fancy ;)

I got a good harvest of different kinds of potatoes from the garden so decided to make some colorful chips! You can of course use whatever types of potatoes you like.

Frying the chips along with fresh thyme and/or rosemary makes your plain, old potato chips feel just a bit more fancy ;)

Felice @morinoko

Connecticut, United States

I got a good harvest of different kinds of potatoes from the garden so decided to make some colorful chips! You can of course use whatever types of potatoes you like.

Frying the chips along with fresh thyme and/or rosemary makes your plain, old potato chips feel just a bit more fancy ;)

I got a good harvest of different kinds of potatoes from the garden so decided to make some colorful chips! You can of course use whatever types of potatoes you like.

Frying the chips along with fresh thyme and/or rosemary makes your plain, old potato chips feel just a bit more fancy ;)

Saved

Ingredients

20 min

2-3 servings

3-4medium potatoes (have fun by mixing varying types/colors)
as neededOil for frying
2 sprigsfresh thyme and/or rosemary (optional)
to tasteSalt and pepper

Saved

Steps

20 min

1

Slice potatoes as thin as possible, preferably with a slicer of some sort. The thinner, the crispier!
2

Heat a half inch or so (about 3-4 cm) of oil 350F/180C, that is, until it's hot enough that a slice of potato will bubble and fry when put in the oil.
3

Fry the sliced potatoes along with the herbs in batches so they aren't overcrowded. Overcrowding the pot will prevent the chips from crisping up. Fry until getting crispy but not brown (exact time will depend on your oil temperature, but maybe around 3-5 minutes).
4

Remove each batch of chips onto a paper towel to drain excess oil. Sprinkle with a little salt and pepper after each batch finishes. Keep the herbs in the pot until all chips are done.
5

Pile up the chips on a plate or bowl and sprinkle with the fried herbs.

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Cooksnaps

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Felice @morinoko

on July 19, 2018 13:41

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_