Homemade Potato Chips with Fried Herbs

Place potato slices in a large bowl, and add water to cover. Gently agitate potatoes to release their starches. When water is cloudy, pour off water, and discard, leaving potato slices in bowl. Repeat process 3 times or until water pours off clear. Pat potato slices dry with paper towels.

Pour oil to a depth of 3 inches in a large Dutch oven; heat oil over medium to 350°F. Add rosemary and sage sprigs to hot oil, and fry until leaves are crisp, about 30 to 45 seconds. Drain on a baking sheet lined with paper towels until herb sprigs are cool enough to handle, about 3 minutes. Carefully separate leaves from stems, discarding stems. Set fried herb leaves aside.

Reduce heat to low, and allow oil temperature to drop to 275°F to 300°F. Working in batches, add potato slices to hot oil, and fry, stirring gently and constantly to keep chips separated, until slices begin to turn a very light golden brown, about 2 to 3 minutes. Drain chips on a baking sheet lined with paper towels, and immediately season to taste with sea salt. Allow oil to return to 275°F to 300°F between batches. Transfer seasoned chips to a large bowl, and toss with fried herb leaves. Serve immediately, or store in an airtight container at room temperature for up to 3 days.