Windowpane Potato Chips
You can never have too many side dish recipes, so give Windowpane Potato Chips From preparation to the plate, this recipe takes about 45 minutes.
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.
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 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.