These Homemade Potato Chips are an amazing way to wow your guests at your next party. Given the “window pane” effect, these potato chips have 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!
Who does not love potato chips?! I know that I have a hard time stopping when I start eating them. There’s definite truth behind the quote “no one can eat just one!” Well, these potato chips are so pretty, you almost don’t want to eat them. Until you try just one!
Why I made these Windowpane Potato Chips
Number one reason, it is my favorite way to eat the potato! 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. I will never forget the Christmas we spent at my Aunt Marlene’s and I got caught throwing my potatoes in the garbage can, and missed! Needless to say, I got caught because they didn’t make it in the can, and my Aunt knew I wouldn’t eat them if I could get away with it. I didn’t get away without a good scolding that day though!
Potato Chip FAQ’s
Why, the Idaho Baking Potato, of course! You can use other types of potatoes, but the baking potato is my number one choice.
Yes! That is how I made these Window Pane Potato Chips! The secret to a really crispy chip is to slice them very thin. I do that with the help of a Mandoline.
If you do have leftover chips, you can always reheat them in the microwave. This should help to crisp them up some. However, it is my opinion, you won’t have any of these left over!
How to make Windowpane Potato Chips
Wash, peel and slice your potatoes into very thin slices using a mandoline. Lay your potato slices out on a paper towel to remove any water.
Wash your herbs and pat dry with a paper towel.
Lay your potato chips out on parchment paper lined cookie sheet.
Bake in oven. Baked potato chips should be cooked through. They shouldn’t take too long and some of them may brown a little, but that is ok, it won’t make them any less gorgeous!
Other ways to use potatoes!
- To make soup, potatoes are a great way to thicken a soup. They also make a great soup. Try this Loaded Potato Soup recipe!
- Make Cheesy Bacon Home Fries
- Make some delicious Sweet Potato Shoestring Fries
Follow the Idaho® potatoes commission
- 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.
Amount Per Serving: Calories: 121 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 96mg Carbohydrates: 27g Fiber: 3g Sugar: 2g Protein: 3g