Potato Crisps Recipe
- olive oil
- 1 large russet (baking) potato
- Preheat oven to 400°F. and brush a baking sheet well with oil.
- Peel potato and trim to form a rectangle about 3 by 1 1/2 by 1 inch. Halve rectangle through 1 -inch side to form 2 rectangles about 3 by 1 1/2 by 1/2 inches. With a mandoline or other hand-held slicing device slice potato 1/16 inch thick on the long narrow side of each rectangle to form strips about 3 by 1/2 inches. On oiled sheet arrange strips, 4 at a time, overlapping ends to form squares. Brush each square with oil and sprinkle with salt to taste.
- Bake crisps in middle of oven 10 minutes, or until golden brown. Transfer crisps to a rack to cool. Potato crisps keep in an airtight container 3 days.
