Rating: 3.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Kathryn Conrad
Recipe by Cooking Light September 2009

Gallery

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

Recipe Summary

Yield:
7 servings (serving size: 4 chips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

53 calories; fat 0.3g; mono fat 0.1g; poly fat 0.1g; protein 1.7g; carbohydrates 11.3g; fiber 1.4g; iron 1.3mg; sodium 180mg; calcium 34mg.
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