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Parsley Potato Chips

Though the assembly process takes a bit of time, the result is astonishing: Each chip resembles a stained-glass window. Use two perfectly level baking pans, so the potatoes cook evenly.

  • servings: 10

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • Salt and freshly ground pepper
  • 6 large Idaho potatoes, peeled (about 2 pounds)
  • 1 cup firmly packed fresh flat-leaf parsley leaves

Directions

  1. Step 1

    Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Using a brush, paint a thin, even coating of butter on the parchment; sprinkle lightly with salt and pepper.

  2. Step 2

    Using a mandoline, slice potatoes lengthwise into even, translucent slices. Place the slices 1/4 inch apart on the buttered parchment. Brush potato slices with butter, leaving no streaks or puddles. Place 1 or 2 parsley leaves on top of each, and flatten with your fingers. Place a matching-size potato slice on top, flatten with your fingers, brush with butter, and lightly sprinkle with salt and pepper. Cover potatoes with a piece of parchment paper, and place another sheet pan on top. Weight the top baking pan with three bricks, or completely fill pan with raw dried beans.

  3. Step 3

    Bake, rotating pans halfway through, until potatoes are crisp and golden brown all over, about 12 minutes. Remove from oven, and serve.

Source
Martha Stewart Living, September 1997