These Window Pane Potato Chips are an amazing way to wow your guests at your next party. Your favorite fresh herbs layered between two thin slices of Idaho® Potatoes baked with a little sea salt to a crisp perfection making a potato chip a thing of beauty!
One of my favorite recipes from the potato is the potato chip. However, I’ll take a nice plate of mashed potatoes with caramelized onions, bacon, and cheese any day if someone were to offer it to me or even a nice side helping of potato salad (with bacon of course!). When I was a little girl I was not a potato lover. Please do not hate me for admitting that! I will never forget the Christmas we spent at my Aunt Marlene’s and I got caught throwing my potatoes in the garbage can. I was pretty young, and when I tossed them into the trash, I didn’t realize I missed the can and they hit the floor. I thought I was being sneaky and getting away with something but when Aunt Marlene saw them did I ever get a chewing out. As soon as I heard her yell my name “Shelby Mae!” I knew I was caught! Yes, I was a real stinker back then. I have since grown into my taste-buds and now I do enjoy potatoes! As a matter of fact, I don’t understand why I ever thought I didn’t like them to begin with.
You can do so many things with potatoes. They can thicken your soups, make a great cheesy side dish of potatoes au gratin, and a good plate of home fries is never turned away. Not to forget everyone’s favorite, the crispy, salty french fry! You can be assured that your getting a good quality spud when your grabbing an Idaho® potato. Idaho’s warm days and cool nights during growing season and rich volcanic soil produces a potato with unique texture and taste. There are also several varieties of Idaho® potatoes from the well known Russet, that we all know are great for baking, to the red, gold, and fingerlings.
The first time I saw these Window Pane Potato Chips I was impressed. So much so that I knew I would one day make them myself. I never realized it would probably be about 6 years later! I don’t know what took me so long finally make them but I am very happy I did!
These are so easy to make, all you need is a mandoline on the thinnest setting, some delicious Idaho® potatoes, some of your favorite herbs, and some salt! Follow the instructions below to make these delicious crispy chips and in the meantime, tell me, what is your favorite Idaho® potato recipe?
- 2-3 large Idaho® potatoes, sliced on thinnest mandoline setting
- Assorted fresh herbs such as dill, basil, chives, and sage
- Sea Salt
- Cooking Spray
- Pre-heat oven to 400 degrees.
- Slice potatoes into thin slices. Lie potato slices on paper towel lined sheet and cover with more paper towels. Let sit for 5 minutes.
- Line cookie sheet with parchment paper. Lay one potato slice on top of parchment and place 1 piece of herb on top of potato slice. Cover herb with another potato slice. Spray tops of potato chips with cooking spray and cover with another piece of parchment paper. Place a heavy pan on top of parchment covered potato chips. I used my stoneware bar pan.
- Bake potato chips for 25 minutes. Remove heavy pan from top of potato chips and turn chips over. Place parchment and pan back on potato chips and return to oven for another 5 minutes or until browned.
- Move chips to a cooling rack and let cool.
For more Idaho® potatoes inspiration be sure to follow this Pinterest board!
Follow the Idaho® potatoes commission
This post is sponsored by the Idaho Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Visit the recipes below by other Sunday Supper tastemakers for some more great Idaho® potato appetizer ideas!
- 10 Potato Toppings by Sunday Supper Movement
- Baby Duchess Potato Bites by Cosmopolitan Cornbread
- Bacon and Blue Cheese Stuffed Potatoes by That Skinny Chick Can Bake
- Broccoli Cheddar Stuffed Potato Skins by Alida’s Kitchen
- Cheesy Bacon Potato Patties with Avocado Cream by I’m Not the Nanny
- Cheesy Taco Potato Bites by Flavor Mosaic
- Fully Loaded Baked Potato Skins by Serena Bakes Simply From Scratch
- Honey Sriracha Fries with Crème Fraiche by Whole Food | Real Families
- Indian Spiced Potato Pastry Shells by Soni’s Food
- Loaded Baked Potato Stuffed Mushrooms by Amee’s Savory Dish
- Loaded Baked Potato Dip by Life Tastes Good
- Mini Potato Crab Cakes by Magnolia Days
- Potato and Chorizo Bites by Family Foodie
- Purple Potato Puffs by Bobbi’s Kozy Kitchen
- Smoky Paprika Potato Kebabs with Bacon and Blue Cheese Dip by Food Done Light
- Smoky Potato Pie Cups by Cindy’s Recipes and Writings
- Spanish Potato Skewers with Paprika Dipping Sauce by Rhubarb and Honey
- Spiralized Shoestring Garlic Truffle Fries with Aioli by The Wimpy Vegetarian
- Two-Bite Potato Salad Cups by Shockingly Delicious
- Waffled Twice Baked Potato Pancake Bites by A Kitchen Hoor’s Adventures
- Window Pane Potato Chips by Grumpy’s Honeybunch
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.