| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1994 |
1 |
servings |
INGREDIENTS
|
|
Olive oil |
| 1 |
lg |
Russet; (baking) potato |
INSTRUCTIONS
Preheat oven to 400F. and brush a baking sheet well with oil.
Peel potato and trim to form a rectangle about 3 by 1 1/2 by 1 inch. Halve
rectangle through 1 -inch side to form 2 rectangles about 3 by 1 1/2 by 1/2
inches. With a mandoline or other hand-held slicing device slice potato
1/16 inch thick on the long narrow side of each rectangle to form strips
about 3 by 1/2 inches. On oiled sheet arrange strips, 4 at a time,
overlapping ends to form squares. Brush each square with oil and sprinkle
with salt to taste.
Bake crisps in middle of oven 10 minutes, or until golden brown. Transfer
crisps to a rack to cool. Potato crisps keep in an airtight container 3
days. Makes about 12 potato crisps.
Gourmet March 1994
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