These were very easy to prepare, didn't really take that long to cook, and yielded wonderful results. They have been declared a make-again for "every time we make a sandwich." That isn't likely, but we probably will make this again several times. It is delicious and perfect.
Baked Potato Chips
Martha Stewart Living, July 2005
Vegetable-oil cooking spray
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 tablespoons olive oil
Pinch of cayenne pepper
Freshly ground pepper
1. Preheat oven to 400°. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
2. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
Yield: 4 servings