Adapted from Elly Says Opa!
I got this idea from Elly’s blog. I didn’t want to do the salt and vinegar flavor, so I went with rosemary and sage.
These are a cross between potato chips and baked potatos. They’re easy to make, especially if you have a mandoline to slice them, and only take about 20-30 minutes in the oven. These would probably be great grilled as well (you’d just have to grease the grates really well).
3 baking potatoes, sliced about 1/4″
Salt & pepper
1-2 T olive oil
Fresh rosemary, chopped
Fresh sage leaves, chopped
Preheat oven to 400 degrees, with the rack in the upper third of the oven. Lightly grease a baking sheet.
Toss potatoes with remaining ingredients then place in a single layer on the baking sheet – potatoes can slightly overlap.
Bake for about 20-30 minutes, turning once, until soft and lightly browned. Serve hot.