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
Parsley Potato Chips

Source: Martha Stewart Living, September 1997


  • 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


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


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