recipe by Cathie Trogdon

1-2 medium potatoes

¼ cup oil

Whole herb leaves (rosemary, thyme, sage, parsley)

1 tsp. salt

½ tsp. pepper

Herbed potato chips make attractive hors d’oeuvres. You can serve them unadorned, or add a dollop of sour cream sprinkled with minced herbs and a touch of caviar.

1. Peel potatoes and slice them into very thin rounds. Lay them out in a single layer on a well-oiled cookie sheet. Brush potato tops with oil and sprinkle with salt. In the center of each, place an herb leaf such as rosemary, thyme, flat parsley, or small sage.

2. Place another cookie sheet, the bottom of which has been very well oiled, on top of the sheet containing the potato rounds. 3. Bake at 375 degrees for twenty minutes. Transfer chips to a wire rack as they turn golden brown and crispy

Variation:

Try this with thin sliced sweet potatoes, yams, beets and parsnips (shaved thin along their length)….yummy!