Homemade Windowpane Potato Chips

These homemade chips are a lot of fun and so pretty too. This recipe is based on a recipe from Cooking Light magazine, with minor modifications. Here is the link to their original version.

 

Ingredients:
2 medium Russet potatoes
An assortment of fresh herbs (sage, thyme, basil, dill, chives, etc.)
Sea salt
Something to "grease" the baking sheet (like coconut oil or olive oil or ghee)
Various seasonings (optional) like Italian seasonings, garlic and/or onion powder, cayenne pepper, or your favoriate combination

How To:
1. Potato Prep: Preheat oven to 400 degrees. Use a mandolin (on lowest setting) or a knife to cut potatoes lengthwise very thinly (I actually did use a knife and it worked just fine, but I was very meticulous about slicing uniformly and thinly). You should have about 25 to 30 slices. Arrange them in a single layer on paper towels, cover, and press lightly. Let stand 5 minutes.

2. Herb "Art" & Bake: Arrange slices in a single layer on greased baking sheets. Place a piece of herb on the potato. Season, if desired. Cover with another potato slice and press lightly. Brush with a little more oil (lightly) and sprinkle with salt. Cover with parchment paper and set a casserole dish or dutch oven on top (to weigh them down). Cook for about 25 or 30 minutes.

3. Wrap it Up: Remove from oven and let browned potato chips cool. If any unbrowned chips are remaining, flip and return to oven (weighted down by casserole dish or dutch oven) for another 5 minutes or so. Cool when done. Sprinkle with more salt or seasonings if needed.

Comments:
These are so fun to do and look very fancy. My husband was very impressed with how these turned out. I used Russet potatoes for their high anti-oxident content, but you could use any potato you have on hand. I don't think it matters if you peel or not-- your preference. Also, with regard to optional seasonings, I made a few spicy for my husband and tried other combinations as well, but most were "plain" with salt only.

 

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