Herbed Chips

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    red potatoes (or sweet potatoes or rutabega or beets or turnip or carrot or whatever root veggie you would like to)
  • 1
    tablespoon olive oil (Or VINEGAR -preferably in kitchen sprayer if not use a silicone brush to apply)
  • 2
    tablespoons dill, fresh, minced (or thyme or rosemary...reduce to 2tsp if dry)
  • 1
    teaspoon kosher salt
  • 1
    teaspoon black pepper
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DIRECTIONS

  • Preheat oven to 450°F.
  • Cut potatoes into VERY (less than 1/8" inch -- construction paper to cardboard) thin slices. Pat dry. Use a cotton kitchen towel and save a tree.
  • Arrange in a single layer on silpat lined sheets (or coat w/oil).
  • Combine spices in a small bowl.
  • Bake for about 5 minutes. If doing 2 sheets in the same oven, you will probably have to rotate them.
  • Spray with olive oil or vinegar. If you don't have one of those pump sprayers then just use a silicone brush to "paint" it on.
  • Sprinkle spices on slices.
  • Bake 5-10 more minutes or until golden brown.
  • Cool on baking sheets. I find that loosening them with a thin spatula upside down is a good idea. Don't use tongs, they will crumble as you go.
  • Serve with sour cream or a nice dip.
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