| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | November 19 | 1 | Servings | |
INGREDIENTS
| 6 | T | Vegetable oil |
| 3 | Russet, baking potatoes | |
| about 1 1/2 | ||
| pounds | ||
| 1 1/2 | t | Dried thyme, crumbled |
INSTRUCTIONS
Preheat oven to 400F. Brush 2 large baking sheets well with some oil. Peel potatoes and with a mandoline or other hand-held slicing device cut length-wise into 1/8-inch-thick slices. Immediately arrange potatoes in one layer on baking sheets and brush with remaining oil. Bake potatoes in middle of oven until golden, 12 to 15 minutes, and while still warm transfer with a metal spatula to racks. Sprinkle with thyme and salt to taste. Chips may be made 3 days ahead. Cool chips completely and keep in an airtight container at room temperature. Serves 4. Gourmet November 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1618
Calories From Fat: 754
Total Fat: 85.3g
Cholesterol: 0mg
Sodium: 126.7mg
Potassium: 4950.6mg
Carbohydrates: 193.7g
Fiber: 21.4g
Sugar: 9.7g
Protein: 23.8g