Homemade Tuscan Herb Gourmet Potato Chips

When I was in Tuscany last summer, the one thing that stood out to me about Tuscan cuisine, is their reliance on fresh and dried herbs to pack a flavorful punch in their dishes. Herbs grow wild everywhere, and many people even have huge terracotta planters with giant rosemary bushes flanking both sides of their front door. Manicured, herb gardens are an integral part of the landscape, and are considered an extension of the actual home.

I love this respect that Tuscans have for their land and the bounty it provides. Tuscan speak of the land as if it was an actual member of their own family. I really dig that about them!

These easy-to-make, gourmet potato chips are an homage to the Tuscan people. They're little powerhouses of flavor; they remind you that the best flavors are simple & pure, and you don't have to look further than your own backyard. No flavored dips needed with these chips; that would be gilding the lily!

Pairs very well with Pinot Grigio, or Prosecco. Salute!

Special Equipment: candy thermometer, mandoline slicer, wire-mesh slotted spoon

INGREDIENTS:

4 large potatoes (peeled and sliced very thinly with a mandoline)
5 tablespoon of baking powder
1/4 cup of fresh rosemary (chopped finely)
1/4 cup of dried sage leaves (chopped finely)
2 tablespoons of basil-infused sea salt
1 tablespoon of Himalayan Sea salt
1 teaspoon of cracked black pepper
4 cups of canola oil (for frying)
1 liter of cold water (for soaking potatoes)

Step 1:

Adding baking powder to the potatoes while they are soaking in water causes the potato chips to puff a bit while they are frying, making them airy and super crispy!

Step 2:

Flavored sea salts add an interesting flavor profile to these chips. (try experimenting with different sea salt flavors!)

Step 3:

Peel the potatoes and slice very thinly with a mandoline.

Step 4:

In a large Pyrex bowl, add the baking powder to 1 liter of cold water. Stir to thoroughly combine and dissolve

Step 5:

Add the potato slices, and allow to soak for at least one hour.

Step 6:

After at least one hour, drain the potatoes in a colander.

Step 7:

Using a kitchen towel, dry the potatoes and lay flat on a dry towel to prepare for frying.

Step 8:

Using a mortar and pestle, pulverize the sea salts into a fine powder.

Step 9:

Fine-mince the rosemary and sage, and combine with the salt powder, and add 1 teaspoon of cracked black pepper. Set aside in a very large bowl for tossing with the potato chips after they're fried.

Step 10:

Using a candy thermometer, heat your canola oil to 350 degrees.

Step 11:

Working in small batches, fry your potatoes until golden, and with a mesh spoon, transfer to a paper towel-lined baking sheet. so the paper towel absorbs any excess oil.

When all chips are fried, toss in large bowl with the Tuscan herb-salt mixture.