Vegan Recipes - Appetizers

Window Pane Potato Chips

• 2 medium baking potatoes
• Cooking spray
• Assorted fresh herb sprigs (such as dill, chives, and sage)
• 1/2 teaspoon salt

• 1.Preheat oven to 400.
  
  
• 2. Set mandoline on thinnest slicing setting. Cut each potato lengthwise into 28 slices using mandoline. Arrange potato slices in a single layer on several layers of paper towels; cover with additional paper towels, and press lightly. Let stand 5 minutes.
  
  
• 3. Arrange 14 potato slices in a single layer on each of 2 baking sheets coated with cooking spray. Place a small herb sprig on each potato slice; cover with another potato slice. Press gently to adhere. Coat potato stacks with cooking spray. Sprinkle evenly with salt.
  
  
  Working with one sheet at a time, cover potato stacks with parchment paper. Place an empty baking sheet on top of parchment paper; set a cast-iron or heavy ovenproof skillet on second baking sheet. Bake at 400 for 25 minutes.
  
  
• 4. Remove skillet. Remove baking sheets from oven; remove top baking sheet and parchment paper. Remove browned potato chips from pan; place on a wire rack. Turn any unbrowned potato chips over on sheet. Replace parchment paper and top baking sheet; return pan to oven. Replace skillet on top of baking sheet. Bake 5 minutes or until browned. Cool chips on wire racks. Repeat procedure with remaining potatoes. Store chips in an airtight container up to 2 days. Yield: 7 servings (serving size: 4 chips)
  
  Reprinted with permission from Cooking Light Way to Cook Vegetarian
  
  Nutritional Information
  
  Calories:53 Fat:0.3g (sat 0.0g,mono 0.1g,poly 0.1g) Protein:1.7g Carbohydrate:11.3g Fiber:1.4g Cholesterol:0.0mg Iron:1.3mg Sodium:180mg Calcium:34mg
  
  
  
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