I actually got to catch a PBS cooking show this past Saturday and saw Joanne Weir making these bad boys. We gave them a whirl I grabbed my phone so I could share how they worked out.
Slice potatoes thinly on a mandolin. Then soak to remove starch for 20 minutes.
Spin off the water then pat dry…a lot of steps but keep going they are pretty good-
Put back into a bowl drizzle with olive oil and sea salt then coat them well spread the slices out on parchment covered sheet pans
Four small Yukon Golds gave us four sheet pans of chips (no we didn’t eat them all…) Roasted off at 350 they get dark but don’t taste burnt-then we tossed again with truffle salt and we used chives and thyme for our herbs.
We had these delicious chips with Trader Joe’s Southwest Chicken burgers (worth a try) a little light chipotle mayo (I know people get weird with mayo and burgers but it works on this burger) and all the other burger goodies.
So next time… we will try baking potatoes and I will turn the heat down and roast them slower. These did get dark but the flavor was still yummy! The herbs we used worked well but I’m sure marjoram is wonderful too. I might play around with the oils I’m not sure they need the olive oil in the roasting part. I love to do my own take on a recipe it’s always fun to experiment-