Farm-Fresh Baked Potato Chips

This is for the calorie-conscious snacker! You'll love the salt and crunch without all the fat! Use a mandoline or the long skinny blade on your box or flat grater (by hand) to get the slices real t-h-i-n! The original recipe comes from Karen Solomon's *Jam It, Pickle It, Cure It* c2009--excellent back-to-basics cookbook!

• Ready In: 50 mins
• Serves: 1
• Yields: 1 medium serving bowl

Ingredients

• 1  lb potato
•  salt

Directions

1. Preheat oven to 300; oil 2 large baking sheets with veg oil; set aside.
2. Scrub, dry, slice potatoes (1/16-inch thick); peeling is optional.
3. Arrange slices in a single layer without touching if possible.
4. Bake 40 minutes (thoroughly dry).
5. Sprinkle with salt (I use popcorn salt--it's thinner and sticks better).
6. Transfer to wire rack; cool completely (or eat warm).
7. Store in airtight or plastic container.
8. VARIATION: try some of the flavored popcorn salts or make up a "barbecue chips" concoction (for sweet zippy-ness).