Herb-Dusted Potato Chips

Amarante

Sun, Dec 11 2016, 4:11 pm

I haven't made these yet and am always a bit timid about deep frying.

However, I was thinking this would be a nice thing for a Hanukkah gathering. One could gift people to take a bit of the feast home with them. Since they are made ahead of time, you could put in bags with pretty ribbons.

Herb-Dusted Potato Chips

Source: Southern Living Magazine

SERVES 10

The herb dust makes these chips unique and so flavorful. For giving, double or triple the recipe. Let the chips cool before packaging to send home with your guests.

1 teaspoon fine sea salt
1 teaspoon dried parsley
1 teaspoon dried dill
½ teaspoon garlic salt
½ teaspoon dried Italian seasoning
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
2 medium-size Yukon gold potatoes (about 1¼ pounds)
Vegetable oil

1. Combine first 7 ingredients in a small bowl.

2. Cut potatoes into 1⁄16-inch-thick slices, using a mandoline.

3. Pour oil to depth of 4 inches into a Dutch oven; heat to 360°F. Fry potatoes in hot oil, in batches, 1 to 2 minutes or until golden brown, turning occasionally with a slotted spoon. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with herb mixture. Serve warm or at room temperature.