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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!
Now I'm sooooooo hungry :( <br> <br>great pictures and of course great recipe!
Omg, that looks sooo goood!
Oh I fergit, do you rinse the spuds before drying them?
no, I did not rinse them. It's not necessary.
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. <br> <br>Certainly most people do not taste it, but to those who do it is repulsive <br> <br>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) <br> <br>very nice recipe except fer the oil.
Hello, Spark Master. <br> <br>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! <br> <br>Hope you have a fabulous week. <br> <br>Cin cin! <br>Caterina <br> <br>btw- I like to cook with coconut oil, as well. :-)
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. <br> <br>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. <br> <br>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. <br> <br>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! <br> <br>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?). <br> <br>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. <br> <br>If you have not seen this gent check him out, do not eat/drink while watching <br> <br>http://www. youtube.com/watch?v=wpMkRIXhLH0 <br> <br>
Hello, Spark Master. <br> <br>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! <br> <br>Hope you have a fabulous week. <br> <br>Cin cin! <br>Caterina <br> <br>btw- I like to cook with coconut oil, as well. :-)
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.!!
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! :-) <br> <br>Thanks for checking them out! <br>-Cath
such a great idea for lovely coloured crisps ;)
Hi, Sabu! Yes, I agree! I almost bought the blue potatoes. Maybe next time! Thanks for the compliment! <br> <br>Cheers~ <br>Cathi
Very nice ible. Can you bake these instead of deep frying? Will the texture come out the same? They look delicious.
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! <br> <br>-CAth
Thanks, will wait for the baked batch...lol. :-)
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! <br> <br>-CAth
Looks delicious!!! Gotta try them out myself! :)
Thanks so much for the sweet compliment!! They disappeared minutes after I photographed them!! haha Hope you do make! So herbacious and yummy! <br> <br>-CAth
Beautifully photoed!
Hey, there!! Thanks so much for the compliment!! :-) -Cath
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!
ahhaaaaa!! Good to know! I will post these chippies to my blog soon! Thanks, so much, for the compliment! <br>They are so herbacious, and the herbs with flavored salts add a interesting complexity. Aren't homemade chips the best? Lays who??? hahaha
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. <br>I will make these today. Mmmm <br>Why is this posted here before your blog?
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! <br> <br>-Cath <br>Oh. Btw, I didn't think we could have a contest entry posted anywhere else on the web while it is in &quot;judging phase,&quot; 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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