Assorted fresh herb sprigs (such as dill, chives, and sage)
1/2 teaspoon salt
How to Make It
Preheat oven to 400°.
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.
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.
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.
These were easy but time consuming. I liked the potatoes a bit thicker... paper thin were too thin. I made enough for 10 people but did it a day ahead and they kept great in a plastic container. Serve with Blue Cheese dip found here http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001723373
We will make these again! We spent too much time making them super thin. When the rejects were used (thin but not paperthin) they turned out fine but needed more cooking time. Must serve them standing in the salt to really show them off. Party friends said they were too pretty to eat: art or eats? They ate and LOVED them!
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