| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive13 | 1 | servings | ||
INGREDIENTS
| Pam spray olive oil | ||
| 1 | Russet baking potato -; (abt 8 oz), scrubbed | |
| 1 | ts | Crumbled dried rosemary; (optional) |
| Salt; to taste |
INSTRUCTIONS
Spray two baking sheets lightly with some of the oil. Using a mandoline or hand-held slicing machine slice the potatoes crosswise 1/8-inch thick and arrange them in one layer on the baking sheets. Spray slices lightly with the oil and bake in a preheated 375 degree oven for 25 to 30 minutes or until they are golden throughout. (They will brown at different rates.) Transfer them to paper towels and sprinkle them with salt and rosemary, if desired, while they are still hot. This recipe yields about 30 chips. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8657) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-18-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”