2-3large Idaho® potatoessliced on thinnest mandoline setting
Assorted fresh herbs such as dillbasil, chives, and sage
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.