Herbbed Potato Chips

I love the idea of herbed potato chips. These “stained glass” herb potato chips will add a little “fancy gourmet” feel to any dish, and are versatile, and extremely easy to make. Today I used parsley but you can really use any herb you like, or even a variety of herbs, you can leave the potatoes unpeeled to add a little extra colour even, the possibilities are endless.

You need a pretty sharp food slicer or mandolin to slice the potatoes as thinly as possible.  Lay the parsley leaves between two thin potato slices.

To cook the chips, you can bake them in the oven however I fried these ones. To bake the chips, lay the potato slices on a parchment paper lined baking sheet in a single layer, and bake at 375*f until golden.

I would not recommend deep frying the chips because they are a bit delicate and might separate in the rolling, hot oil. Insead I heated a small amount of oil in a frying pan over a medium heat, and fried the potato slices for about 2 minutes on each side until golden, and sprinkled with sea salt.