Windowpane Potato Chips

Preheat oven to 40

Set mandoline on thinnest slicing setting.

Cut each potato lengthwise into 28 slices using mandoline. Arrange potato slices in a single layer on several layers of paper towels; cover with additional paper towels, and press lightly.

Let stand 5 minutes.

Arrange 14 potato slices in a single layer on each of 2 baking sheets coated with cooking spray.

Place a small herb sprig on each potato slice; cover with another potato slice. Press gently to adhere. Coat potato stacks with cooking spray.

Sprinkle evenly with salt. Working with one sheet at a time, cover potato stacks with parchment paper.

Place an empty baking sheet on top of parchment paper; set a cast-iron or heavy ovenproof skillet on second baking sheet.

Bake at 400 for 25 minutes.

Remove skillet.

Remove baking sheets from oven; remove top baking sheet and parchment paper.

Remove browned potato chips from pan; place on a wire rack. Turn any unbrowned potato chips over on sheet. Replace parchment paper and top baking sheet; return pan to oven. Replace skillet on top of baking sheet.

Bake 5 minutes or until browned. Cool chips on wire racks. Repeat procedure with remaining potatoes. Store chips in an airtight container up to 2 days.