Whether you're throwing a holiday party for friends or hosting a Super Bowl blowout, these windowpane potato chips will be equally welcome. Beautiful enough for an elegant party and simple enough to add just a tad of pizzazz to a game day spread, you'll be embarrassed to tell your friends how little work you did after hearing their oohs and aahs.
Windowpane herb potato snacks recipe
Serves 3-4 (per potato)
- Potato(es), washed well
- Cooking spray
- Assorted fresh herbs
- Preheat the oven to 400 degrees F.
- In a large bowl, mix a large amount of water (enough to cover the potato slices you're using) with a good amount of salt.
- If you'd like, you can peel the potatoes. Then, using a mandolin on the thinnest cut (ours was .75) or carefully with a knife, cut the potatoes either lengthwise or crosswise.
- Place the cut potato slices in the salt water and let them sit for 15 minutes.
- Lay the potatoes in a single layer on a stack of paper towels in a single layer. Using another stack of paper towels, cover them and gently use your fingers to pat them dry. Then let them sit for 5 to 15 minutes (long enough to let them dry, but not so long they brown).
- Place half the slices on a cooking spray-greased baking pan in a single layer. Pay special attention to the sizes and shapes of the slices and ensure one of your reserved slices matches one of the slices you lay down.
- Top the slices with your favorite fresh or dry herbs, then top them with the like-sized slices and press gently to stick them together.
- If desired, salt the potatoes again.
- Spritz them with cooking spray on top, then cover them with parchment paper.
- Using another baking sheet, cover the parchment to weigh down the slices, then add additional weight by adding a cast-iron skillet or other heavy object on top.
- Bake for 25-30 minutes.
- Remove the weights and check to ensure they're browned slightly on both sides. If not, flip them and bake another 5 to 10 minutes.
- Transfer the done potato windowpanes to a wire rack to cool.
- Once they're cool and crisp, transfer them to a platter, standing them up in a bed of salt for presentation if desired. Serve with a dipping sauce like blue cheese or ranch dressing.