Stuffing-Flavored Potato Chips

Name: Stuffing-Flavored Potato Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 118 milliliters loosely packed pale yellow celery leaves taken from the inside of 1 to 2 heads celery; 1 Tbsp celery seed; 1 Tbsp powdered instant chicken bouillon; 2 Tbsps fresh rosemary leaves; 118 milliliters loosely packed fresh sage leaves; 2 teaspoons ground marjoram; 1 Tbsp ground sage; 2 teaspoons onion powder; 946 milliliters peanut oil; 907 grams russet potatoes (about 3 large), scrubbed clean

Need a gluten free and dairy free side dish? Stuffing-Flavored Potato Chips could be an awesome recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 3g of protein, 119g of fat, and a total of 1149 calories. Head to the store and pick up ground marjoram, peanut oil, ground sage, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Slice potatoes into 1/16th- to 1/8th-inch slices on a mandoline slicer into a large bowl. Cover with cold water, drain, and repeat until water is clear (about 4 changes). Keep potatoes submerged in cold water and set aside.

Ingredients you will need

Potato

Water

Equipment you will use

Mandoline

Bowl

Finely mince celery leaves, sage leaves, and rosemary leaves and transfer to a small bowl.

Ingredients you will need

Rosemary

Celery Leaves

Sage

Ground Meat

Equipment you will use

Bowl

Add chicken bouillon, celery seed, black pepper, marjoram, and onion powder and whisk to combine. Set aside.

Ingredients you will need

Chicken Bouillon

Black Pepper

Onion Powder

Celery Seed

Marjoram

Equipment you will use

Whisk

Heat peanut oil in a large wok, deep fryer, or Dutch oven to 350°F. Line a large bowl with paper towels and have ready. Working in four batches, remove potato chips from water and spin dry in a salad spinner.

Ingredients you will need

Potato Chips

Peanut Oil

Water

Equipment you will use

Salad Spinner

Paper Towels

Deep Fryer

Dutch Oven

Bowl

Wok

Add to oil one chip at a time, working quickly, until all chips are in the oil. Temperature will drop. Adjust heat to maintain temperature between 275 and 300°F (chips should bubble vigorously). Cook, agitating and flipping chips occasionally with a large metal spider until bubbles reduce to a faint trickle, removing chips as they finish cooking and transferring to the paper towel-lined bowl.

Ingredients you will need

French Fries

Cooking Oil

Equipment you will use

Paper Towels

Bowl

Sprinkle each batch with 1/4 of seasoning mixture while still hot, tossing to coat, and transfer to a large bowl to cool. Repeat until all chips are cooked and coated.

Ingredients you will need

Seasoning