Windowpane Potato Chips

5 Reviews
ADD YOUR REVIEW
Photo: Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
7 servings (serving size: 4 chips)
By Kathryn Conrad
September 2009
RECIPE BY Cooking Light

Ingredients

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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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Ratings & Reviews

Disappointing

tnkropf
February 29, 2016
I cut the potatoes very thin. I couldn't see the herbs before I cooked them. The 25 minutes was too long and they burnt.

Doctorjen's Review

pkinzz
March 24, 2013
I used the 1/16 setting on my mandoline and after 25 minutes the potatoes were too brown to see the herbs. Not worth all the time it takes to cut and assemble everything.

tnkropf's Review

Stuart105
February 25, 2011
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

love2coooook's Review

love2coooook
November 23, 2009
This were not only elegant and impressive but tasty and simple! Will definitely make again!

pkinzz's Review

Doctorjen
September 06, 2009
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!