Introduction: 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.

Step 12:

And thre you have it!   Gourmet Tuscan Herb Potato Chips, just like the Old Country! Delizioso!

Buon Appetito!

Comments

author
Pane-Bistecca (author)2013-05-26

Now I'm sooooooo hungry :(

great pictures and of course great recipe!

author
Crimson-Deity (author)2013-03-05

Omg, that looks sooo goood!

author
spark master (author)2013-02-28

Oh I fergit, do you rinse the spuds before drying them?

author

no, I did not rinse them. It's not necessary.

author
spark master (author)2013-02-27

They look yummy, except they will stink, to me. Canola oil to some people (me and my kids) canola is a gross cooking oil better left to make oil based paint (it used to be used for that), peanut is better as is corn or sunflower.

Certainly most people do not taste it, but to those who do it is repulsive

We do the same thing with popcorn. Or vary the spice mix ad add Peccorino Romano. For some people they can use Parmesan, (cows cheese, Peccorino is sheep's cheese)

very nice recipe except fer the oil.

author

Hello, Spark Master.

Thanks for your interest in my chips! I agree with you on using peanut oil, over canola. I use it for frying, as well. For this particular recipe, I was out of peanut oil, and had canola oil in the pantry, so that is what I happened to use. So, for the sake, of being honest as to what Ingredients I used, I chose to list canola, instead of suggesting peanut oil (which is what I suggested on my blog. Yes, Pecorino Romano, or Parmigiano Reggiano (Parmesan is American, and I highly do not recommend) are very desirable toppings. I use them all the time, as my family is Italian, so it's always a go-to for topping popcorn. Thanks for your input!

Hope you have a fabulous week.

Cin cin!
Caterina

btw- I like to cook with coconut oil, as well. :-)

author

Coconut oilis excellent according to many and is the basis for a supplement for Alzheimer's Disease. Jury is out on actual effectiveness, but who knows.

I speak no Eyetalian, nor do I read nor write it sadly, way back when they figured, we are here we are Americans we speak English! Of course they spoke Sicilian (some spoke northern ) . I cook many Italian things, but I believe we Italo-Americans make many things better, in many (not all) instances.

BTW I wrote Parmesan vrs Parmigiano, is there a spelling difference? Being mostly Sicilian I prefer Locatelli Pecorino , but I know many Italians who prefer Parmigiano.

I think for a stuffed item many times a Parm is better, as it is milder. I am very much Americanna and do not like many things my ancient Siggie/roman/napolean ancestors ate. Fish is ehh, although shrimp breadcrumbed and fried is wonderful. As are lobstertails and shrimp cooked in a nice pomodoro!

make the crumbs nice even bonless fish fried is edible. Clams, mussels scungilli, snails are vile, (TO ME ONLY).I have cooked them all or assisted, (fish on Xmas Eve anyone?).

I will stop by your blog when I get a moment. I am on my way out at the moment. Food shopping, what else? Today I make bread crumbs and bake/fry chicken cutlets, tomorrow I bake breaded eggplant, no mozzarella on some sauce on many. I may even burn a few peppers for marinated peppers. I hate bottled ones Mancini are ok, but mostly all brands stink. They are bitter and never sweet no matter the color.

If you have not seen this gent check him out, do not eat/drink while watching

http://www. youtube.com/watch?v=wpMkRIXhLH0

author
TheBrooklynRagazza (author)2013-02-27

Hello, Spark Master.

Thanks for your interest in my chips! I agree with you on using peanut oil, over canola. I use it for frying, as well. For this particular recipe, I was out of peanut oil, and had canola oil in the pantry, so that is what I happened to use. So, for the sake, of being honest as to what Ingredients I used, I chose to list canola, instead of suggesting peanut oil (which is what I suggested on my blog. Yes, Pecorino Romano, or Parmigiano Reggiano (Parmesan is American, and I highly do not recommend) are very desirable toppings. I use them all the time, as my family is Italian, so it's always a go-to for topping popcorn. Thanks for your input!

Hope you have a fabulous week.

Cin cin!
Caterina

btw- I like to cook with coconut oil, as well. :-)

author
jennybotha (author)2013-02-25

These sound so very yummy!!!Wonder if they can be microwaved as I'm trying to lose a bit of festive season weight. Hope so.!!

author

Hmmmm? Microwave.. Not sure, but I want to do a baked version and see how that works out. Also, I would try the salt-herb mixture on stove-popped popcorn. Not the same as chippies, but still a treat! :-)

Thanks for checking them out!
-Cath

author
sabu.dawdy (author)2013-02-22

such a great idea for lovely coloured crisps ;)

author

Hi, Sabu! Yes, I agree! I almost bought the blue potatoes. Maybe next time! Thanks for the compliment!

Cheers~
Cathi

author
Judith756 (author)2013-02-20

Very nice ible. Can you bake these instead of deep frying? Will the texture come out the same? They look delicious.

author

Hi, Judith.. My next batch I'm going to bake and see how it goes. So, I'll post a comment here in this thread, once I do. Thanks so much for checking them out and the compliment! Cheers!

-CAth

author

Thanks, will wait for the baked batch...lol. :-)

author

Hi, Judith.. My next batch I'm going to bake and see how it goes. So, I'll post a comment here in this thread, once I do. Thanks so much for checking them out and the compliment! Cheers!

-CAth

author
KcalQuel (author)2013-02-20

Looks delicious!!! Gotta try them out myself! :)

author

Thanks so much for the sweet compliment!! They disappeared minutes after I photographed them!! haha Hope you do make! So herbacious and yummy!

-CAth

author
babybayrs (author)2013-02-19

Beautifully photoed!

author

Hey, there!! Thanks so much for the compliment!! :-) -Cath

author
Penolopy Bulnick (author)2013-02-19

Those sound just delicious! I'd love to make my own potato chips! Also, you can have your projects posted elsewhere on the internet :) What we mostly concentrate on is that you can't enter a contest with a project posted as an Instructable before the start date of the contest. Other than that, we aren't picky!

author

ahhaaaaa!! Good to know! I will post these chippies to my blog soon! Thanks, so much, for the compliment!
They are so herbacious, and the herbs with flavored salts add a interesting complexity. Aren't homemade chips the best? Lays who??? hahaha

author
donedirtcheap (author)2013-02-19

Beautiful. Again. Do you think that being rich has little and less to do with having wealth? This 'ible makes me suspect that a rich life can be measured by seconds spent creating, not by cents spent consuming. Stone, wood, glass, iron and linen: All the kitchen tech Cathi needs to turn poverty into prodigality. Lovely.
I will make these today. Mmmm
Why is this posted here before your blog?

author

You're right; nothing to do with dollars, at all. Ya know, I come from a really large, Italian family. My grandparents had 10 children..,Yikes! So, my Mom grew up with VERY modest means. But, she always had a knack for turning base ingredients into something spectacular. I really admire that about her. I guess, poverty can either limit you, or fertilize creativity. Luckily, I picked up the latter from my Mom's resourceful ways. Thanks, so much, for your thoughtful words! It was a perfect way to start my day! Put a smile on my face!

-Cath
Oh. Btw, I didn't think we could have a contest entry posted anywhere else on the web while it is in "judging phase," so I usually wait until after the contest is judged to post on my blog. :-).

About This Instructable

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Bio: Cathi Iannone is a Brooklyn-based, designer, Italian-American home cook, and creator of the Italian-American food & lifestyle blog, The Brooklyn Ragazza. She specializes in local and ... More »
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