Stuffing-Flavored Potato Chips

Ingredients

• 1 teaspoons pepper black freshly ground
• 0.5 cup celery leaves yellow loosely packed
• 1 tablespoon celery seed 
• 1 tablespoon chicken bouillon instant
• 2 tablespoons rosemary leaves fresh
• 0.5 cup sage fresh loosely packed
• 2 teaspoons marjoram 
• 1 tablespoons ground sage 
• 2 teaspoons onion powder 
• 1 quart vegetable oil; peanut oil preferred 
• 2 pounds baking potatoes scrubbed ( 3 large)

Equipment

• bowl
• paper towels
• whisk
• mandoline
• wok
• dutch oven
• salad spinner
• deep fryer

Directions

1. 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.
2. Finely mince celery leaves, sage leaves, and rosemary leaves and transfer to a small bowl.
3. Add chicken bouillon, celery seed, black pepper, marjoram, and onion powder and whisk to combine. Set aside.
4. 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.
5. 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.
6. 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.
7. Chips can be served immediately or allowed to cool and stored in sealed zipper-lock bags or containers at room temperature for up to 1 week.