Herb Potato Chips Recipes

Steps:

• Preheat oven to 350°F.
• Peel potato and slice it paper-thin with a mandolin.
• Line a baking sheet with parchment paper and spray with cooking spray.
• Place the potato slices flat on the sheet. Brush the potatoes with melted butter, then place fresh dill spring on each slice.
• Place another potato slice on top of each herb-potato slice (Try to use a slice of similar size/shape - you can use kitchen scissors to trim it if necessary).
• Spray the potatoes with cooking spray and cover with another sheet of parchment paper.
• Place a baking sheet on top of the parchment paper.
• Bake at 350 for 20 minutes.
• Eat as a snack or garnish your favorite soup with these chips.

Steps:

• Preheat oven to 375° F. and brush 3 large baking sheets generously with some oil.
• With a mandoline or other manual slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush with some remaining oil. Sprinkle potatoes with dill and salt and pepper to taste.
• Bake slices in middle of oven until golden, 15 to 20 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Repeat procedure with remaining potatoes and baking sheets in same manner. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
• Top potato chips with 1 teaspoon each of caviar and crème fraîche or sour cream, side by side.

Steps:

• In a small saucepan, heat oil, garlic, thyme, and oregano over medium-low heat for 15 minutes. If garlic starts to bubble, turn heat to low. Remove from heat. Let stand at room temperature until cool. Remove garlic and herb sprigs from the oil. Set aside 2 tablespoons of the oil. (Store the remaining oil in an airtight container in the refrigerator for up to 1 week and use in place of olive oil in recipes.) 2. Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper; brush paper with some of the 2 tablespoons herb-infused oil. Scrub potatoes. Use a mandoline to slice potatoes 1/8 inch thick. Arrange russet potato slices in a single layer on one of the prepared baking sheets; arrange sweet potato slices in a single layer on the other prepared sheet. Brush tops of potato slices with the remainder of the 2 tablespoons herb-infused oil. 3. Bake potatoes, one sheet at a time, for 24 to 26 minutes or until potatoes are golden brown, turning potato slices once halfway through baking. Check potatoes often during the last 2 to 3 minutes of baking since they will brown at different rates. Transfer any potato slices that are nicely browned to a clean piece of parchment paper on the counter. Sprinkle lightly with salt. Serve immediately. Tip Bruise herb sprigs by pressing with the flat side of a chef's knife or the back of a large spoon.

Steps:

• Preheat the oven to 180c/190c gas/fan. Cut the potatoes into large chips, there is no need to peel them. Once cut place them into a large pan of water and bring to the boil for approximately 10 minutes. Remove when soft, but do not allow them to break up. While they are heating place the butter close to the hob to allow it to melt.
• Drain the chips and place In a large mixing bowl. cover with the butter and then sprinkle the Garlic Salt, Garlic Granules and thyme all over them. I toss them several times between the pan and the bowl to cover as much as possible.
• Place the chips evenly on a baking tray and place is the oven.
• Tip: While cooking I also place peeled cloves of garlic on the baking tray which is a lovely compliment to the chips - Enjoy!