Windowpane Potato Chips

Windowpane Potato Chips Recipe
Photo: Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

7 servings (serving size: 4 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 53
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 11.3 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 180 mg
Calcium 34 mg

Ingredients

2 medium baking potatoes
Cooking spray
Assorted fresh herb sprigs (such as dill, chives, and sage)
1/2 teaspoon salt

Preparation

1. Preheat oven to 400°.

2. Set mandoline on thinnest slicing setting. Cut each potato lengthwise into 28 slices using mandoline. Arrange potato slices in a single layer on several layers of paper towels; cover with additional paper towels, and press lightly. Let stand 5 minutes.

3. Arrange 14 potato slices in a single layer on each of 2 baking sheets coated with cooking spray. Place a small herb sprig on each potato slice; cover with another potato slice. Press gently to adhere. Coat potato stacks with cooking spray. Sprinkle evenly with salt. Working with one sheet at a time, cover potato stacks with parchment paper. Place an empty baking sheet on top of parchment paper; set a cast-iron or heavy ovenproof skillet on second baking sheet. Bake at 400° for 25 minutes.

4. Remove skillet. Remove baking sheets from oven; remove top baking sheet and parchment paper. Remove browned potato chips from pan; place on a wire rack. Turn any unbrowned potato chips over on sheet. Replace parchment paper and top baking sheet; return pan to oven. Replace skillet on top of baking sheet. Bake 5 minutes or until browned. Cool chips on wire racks. Repeat procedure with remaining potatoes. Store chips in an airtight container up to 2 days.

Note:

Kathryn Conrad,

Cooking Light

September 2009
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