Sage crisps

Serves: 6

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 750 gram(s) medium-size floury potatoes
• 1 bunch(es) fresh sage leaves
• 1  egg yolk, beaten
• 1.5-2 litres olive or peanut oil
• Maldon salt

Method

1. Peel the potatoes. Cut them into very thin, even slices and dry them on kitchen paper.
2. Lay a sage leaf on a potato slice, brush the edge with egg and top with a second potato slice of a matching size. Press the edges firmly to seal. Repeat using the remaining potato slices and sage leaves.
3. In a deep pan, heat the oil to 140°C and fry the crisps in batches for about 90 seconds, without allowing them to colour. Drain them.
4. Increase the heat of the oil to 190°C and fry the crisps, again in batches until brittle and golden. Turn them on to kitchen paper. Sprinkle with a little salt before serving.
5. Recipe by Shona Crawford Poole

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