Potato Crisps

Makes about 5 dozen chips.

Thin and tasty, this snack or side dish is addictive. You do need a mandolin to be able to slice them very, very thinly; almost transparent.  

INGREDIENTS:

• 1 large baking potato

• 2 tablespoons extra-virgin olive oil

• Kosher salt

PREPARATION:

1. Preheat the oven to 425F. 

2. You will need 2 heavy, non-stick cookie sheets.  

3. Peel the potato, rinse and dry.  Slice widthwise as thinly as you can. Dry well in a towel.

4. Empty into a bowl. Dribble in olive oil and combine well.     

5. Arrange side by side on cookie sheets and sprinkle lightly with salt.  

6. Bake for about 10 minutes.  Some parts of the potato will bake quicker, and the edges will turn brown. Take these crips out and keep checking the rest of the batch.   

7. Cool on a wire rack. If the crisps appear a bit oily, pat dry with paper towels.

8. Store in an airtight container in a cool place.