Windowpane Potato Chips
2 long baking potatoes
assorted fresh herb sprigs, such as dill, chives, and Sage
1/2 tsp salt
Preheat oven to 400F. Set mandolin on thin nest slicing setting. Cut each potato lengthwise into slices using mandoline. Arrange potatoes 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 oven proof skillet one second baking sheet. Bake at 400F 25 minutes remove skillet. Remove baking sheets from oven; remove top baking sheet and parchment paper. Remove browned potato chips from pan; place on wire rack. Turn
any brown potato chips over on sheet. Replace parchment paper and top baking sheet; return pan to oven. Replace skillet on top of baking sheet. Bake five minutes or until browned. Cool chips on wire racks. Repeat procedure with remaining potatoes. Store chips in an airtight container up to two days.
_._,_._,_
2 long baking potatoes
assorted fresh herb sprigs, such as dill, chives, and Sage
1/2 tsp salt
Preheat oven to 400F. Set mandolin on thin nest slicing setting. Cut each potato lengthwise into slices using mandoline. Arrange potatoes 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 oven proof skillet one second baking sheet. Bake at 400F 25 minutes remove skillet. Remove baking sheets from oven; remove top baking sheet and parchment paper. Remove browned potato chips from pan; place on wire rack. Turn
any brown potato chips over on sheet. Replace parchment paper and top baking sheet; return pan to oven. Replace skillet on top of baking sheet. Bake five minutes or until browned. Cool chips on wire racks. Repeat procedure with remaining potatoes. Store chips in an airtight container up to two days.
_._,_._,_
