Herbed Potato Chips

Yield: 4 servings ( Serving Size: 1 cup )
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  • 1 russet potato
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) fresh thyme minced
  • 1 tablespoon(s) fresh sage minced
  • 1 tablespoon(s) fresh parsley minced
  • 1/2 teaspoon(s) kosher salt
  • black pepper to taste


  1. Preheat oven to 350 degrees. Coat 2 baking sheets with nonstick spray.

  2. Slice potato into paper-thin rounds using a mandolin or by hand.

  3. Soak potato slices in ice water for 10 minutes, then drain. Layer slices on kitchen towels and blot dry. Gently toss slices with oil in a bowl. then arrange the slices in a single layer on the prepared baking sheets.

  4. Bake until slices begin to brown, about 20 minutes. Turn slices over and bake until golden and crisp. about 5 minutes more. Remove chips from oven and transfer to bowl while still warm. Toss chips with thyme , sage,parsley, salt and pepper.
September 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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