Windowpane herb potato snacks

A window to your winter garden

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These show-stopping appetizers are as beautiful as they are delicious. With party snacks this amazing, the Jones' will be keeping up with you.

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)


  • Water
  • Salt
  • Potato(es), washed well
  • Cooking spray
  • Assorted fresh herbs


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Place the cut potato slices in the salt water and let them sit for 15 minutes.
  5. 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).
  6. 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.
  7. 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.
  8. If desired, salt the potatoes again.
  9. Spritz them with cooking spray on top, then cover them with parchment paper.
  10. 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.
  11. Bake for 25-30 minutes.
  12. 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.
  13. Transfer the done potato windowpanes to a wire rack to cool.
  14. 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.

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Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix the Fish. You can follow her on Twitter @HireHeather.