| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Vegetable oil |
| 3 |
|
Russet; (baking) potatoes |
|
|
; (about 1 1/2 |
|
|
; pounds) |
| 1 1/2 |
ts |
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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