By Adrian J.S. Hale as featured on The Oregonian
Frying the wasabi together with potatoes gives these chips a subtle and pungent heat that is addictive and hard to place. For a cheater's version, buy good quality potato chips and only fry the wasabi. Toss them together before serving. You can make these in the morning and they'll stay crisp all day.
4 large russet potatoes, scrubbed
2 fresh wasabi roots, peeled
Vegetable oil, for frying
Freshly ground black pepper
Using a mandoline or a sharp knife, cut the potatoes and wasabi into 1/8 -inch thick disks. Fill a heavy-bottomed pot with 3 inches of oil and place over medium-high heat.
When a deep-fry thermometer registers 375 degrees, add a handful of potatoes and wasabi. Fry until golden, turning and flipping regularly to encourage even cooking. Using a slotted spoon or spider, transfer the chips to a brown paper bag to drain. Sprinkle with a generous handful of salt, and pepper if desired.