Author: Andrew Carmellini
A lot of work for one potato chip, but definitely elegant and unique. Can be used by itself as an appetizer or as an interesting garnish for mashed potatoes, etc.
1 large, Russet Potato – peeled and halved
il Fustino Arbequina EVOO
herbs such as Cilantro, Rosemary, Chervil, Sage, Thyme or Chives cut into 1 1/2″ lengths – cut into 1″ cubes
seasoning such as cumin – optional
- Heat oven to 350 degrees. Line a cookie sheet with non-stick aluminum foil. Brush oil on foil with a basting brush.
- With a mandoline slice potato very thin, making two slices. Slices should be thin enough to be semi-transparent.
- Lay one slice on the cookie sheet. Place herb(s) on the slice allowing 1/2″ clearance around the edge.
- Top with second slice, making sure that the two pieces match up. Press slightly to seal the potato pieces together.
- Brush with oil.
- Repeat until the cookie sheet is covered. Do not crowd. There should be about 12 pieces on the sheet.
- Bake for 6 to 8 minutes then lift with a thin spatula and flip over. Lightly salt. Return to oven for an additional 3 to 4 minutes. Remove when chips are brown and crispy. Let cool and serve.
Get the largest (fattest) russet potato you can find. One large potato should make about 24 chips (48 slices). The photo shows the chips made with a leaf of cilantro. Use table salt, kosher salt is too coarse for this. You can use seasoning salt, in which case leave out the table salt.