Crispy Fried Basil & Fresh Potato Chips

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Just when we thought we’d seen every way to play with basil, our friends at Berkeley Bowl Marketplace, a grocery store in Northern California, knocked our socks off with this genius recipe.

Ready for it?

Fried. Basil. Chips.

Now, we know it’s hot out there right now. And there aren’t too many compelling reasons to hang out in front of the stove in the last few weeks of summer. But we promise you, this recipe is well worth it. You’ll love the combination of DIY chips and crispy fried basil, all tossed together and topped with flaky sea salt and Tajin, a Mexican chili-lime seasoning that deserves a spot in your pantry ASAP.

And if you’d rather wait, that’s no problem at all—our basil is in-season 365 days of the year, so we’ll be ready when you are.

Onto the recipe!

Crispy Fried Basil & Fresh Potato Chips


– Canola oil, or another neutral oil
– 1-2 russet potatoes
– 1 package of Gotham Greens Basil, leaves removed from stems
– Flaky sea salt
– Tajin seasoning


In a deep fryer or heavy bottomed pan, pour 1–2 inches of oil. Heat to 300F.

Using a mandolin or a sharp knife, thinly slice potatoes into chip-sized rounds. Pat chips dry to make them extra crispy.

Remove basil leaves from the stem. You don’t need to wash this basil, but if you do, pat the leaves dry.

Once your oil is hot enough, fry the basil until it is slightly translucent. Transfer the leaves to a cooling rack or a paper towel-lined plate to allow excess oil to drip off.

Next, fry the potatoes in batches. You don’t want to crowd these—if the chips stick together, there might be soggy spots.

Move the potatoes to the rack, then season with salt and Tajin while the chips are hot.

Combine the basil with the chips and enjoy.

We’re getting excited for California this fall—aren’t you? Follow @gothamgreens for updates and follow @berkeleybowl for more fun recipe ideas.

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