Windowpane Potato Chips

Photo: Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 7 servings (serving size: 4 chips)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 53
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 11.3g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 180mg
  • Calcium: 34mg

Ingredients

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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