Herbed Potato Chips
A while ago (2 years to be exact) I ordered a book called, Working the Plate as I wanted more inspiration with regard to food presentation. I read most of it but failed to see that there were some recipes at the end of the book and only noticed them last week!
Makes about 20 chips
recipe adapted from Working the Plate
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vegetable oil
1 russet or Idaho potato (8 to 10 oz.) peeled
small herb sprigs, such as chives, cilantro (coriander), sage, thyme
sea salt
Preheat oven to 180c (350f). Rub a baking sheet with vegetable oil to coat lightly. Slice the potato very thin using a mandoline or similar slicing tool. Arrange potato slices on oiled baking sheet and center a small herb over every slice. Cover the herbs with potato slices and press together to remove any air pockets. Lightly oil each potato top, sprinkle with sea salt and bake until the underside and edges are lightly browned (about 6 minutes). Using a firm metal spatula, flip the slices and bake until the edges are golden brown and crisp (3 to 4 minutes). Remove from pan and let cool. Use these chips to decorate mashed potato or eat on their own.
The Culinary Chase’s Note: These were delicious and I loved how each herb flavor was infused into each chip. If you don’t have a mandoline, then consider using a potato peeler. Just make sure the potato isn’t wider than the peeler. The plate I used is from RestaurantWare and is made from bamboo. RestaurantWare designs and manufactures sustainable and disposable tableware made from fine bamboo and “Go-Green” plastic. Click here to visit their website.