Laminated Potato Chips

Hi,

Potatoes are extremely popular in our family we eat them in every imaginable form, soups, cooked, roasted, anything.

The other day one of my kids asked me if I could make them chips and this time I thought I would make it a little more special. This is a very easy trick that really takes your potatoes to the next level with not much more effort than generally needed to make chips.

The idea is to cut the potatoes paper thin and then insert a piece of herb, parsley leaf for instance or anything else that is not too thick between two layers of potato and then bake it in the oven. Simple as that and gives a spectacular result.

Ingredients:

• 3 medium sized pototoes
• melted butter
• fine fresh herbs (I used parsley, basil, nasturtium and garlic chives, but anything goes as long as it is not too thick, I would not suggest sage for example)
• salt and pepper to sprinkle on top

Tools:

• slicer (mandoline slicer is the best as it gives truly thin yet even slices, but you could try a very sharp knife or a good quality vegetable peeler)
• parchment paper
• 2 baking sheets (one fitting inside the other as weight)
• kitchen towel
• silicone brush

Lay a parchment paper on the baking sheet, brush with melted butter.

Peel and wash the potatoes, dry them thoroughly with a kitchen towel.

Preheat the oven to 150 Celsius.

Slice the potatoes really thin. (My grandma used to make phyllo dough from scratch and she always told me that you should be able to read the newspaper underneath the dough, the same story here).

Try to keep the slices in the correct order so that they fit better when you are laminating two slices together. To make things easier and avoid losing track of which slice comes next, I decided to slice half a potato at a time, then do the lamination and get back to slicing the next potato and so on. If your slices eventually get mixed, don't worry, just try to look for ones matching in shape and size when doing the lamination.

UPDATE:

If you are using the mandolin always pay the utmost attention to what you are doing as blades are extremely sharp. Using a vegetable holder is highly recommended at least when you’ re getting close to the blade. (In the photo you can see the very beginning of slicing a big potato, later on (that actually means seconds) I switched to the holder.

Lay a slice of potato on the parchment paper.

Place your herb leaf on top (make sure that there is space around the edges for the potatoes to stick together.

Lay another (ideally the next) potato slice on top.

Starting from the middle pull your finger towards the outside of the slice to press out any air bubbles.

Follow the same procedure until your baking tray is covered with chips-to-be(s) leaving a small space in between.

Finally, brush melted butter on top, sprinkle salt and pepper over them.

Lay another pice of parchment paper on top, then place the other baking sheet over the whole thing to make sure that you don't get curly edged chips.

Place in the preheated oven and bake for about 18-25 minutes. As usual, actual baking time may vary depending on your oven, so keep a close eye on it.

I checked them after 20 minutes (1st photo) and removed the ones on the side that were ready but put back (same temperature) the rest (without the upper baking sheet) for 5 more minutes.

All there is left to do is to enjoy it, and keep baking more :-)