Windowpane Potato Chips

Yield: 7 servings (serving size: 4 chips)

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.

Nutritional Information

Calories:

53

Fat:

0.3g (sat 0.0g,mono 0.1g,poly 0.1g)

Protein:

1.7g

Carbohydrate:

11.3g

Fiber:

1.4g

Cholesterol:

0.0mg

Iron:

1.3mg

Sodium:

180mg

Calcium:

34mg