Herbed Potato Crisps
- serves 24
2 large new potatoes, with skins
½ cup melted butter
24 basil, sage, flat-leaf parsley or other fresh herb leaves
1. With the rack in the middle position, preheat the oven to 230°C (450 degree Fahrenheit). Line a baking sheet with parchment paper and butter the paper.
2. Using a mandolin, cut the potatoes into thin, nearly translucent slices; you should get about 24 slices from each potato. Avoid making the slices too thin, or they will shrink and break during cooking.
3. Lay half the slices on the baking sheet. Brush with butter. Place 1 herb leaf in the centre of each slice and cover with another slice. Brush with butter. Sprinkle with salt.
4. Bake for 6 to 7 minutes. Turn and bake for another 6 or 7 minutes or until the potatoes are a light golden colour.