Makes about 2 dozen chips Difficulty
1 large russet potato, peeled and cut into 1-inch pieces 4 Tablespoons unsalted butter 2 egg whites Salt and freshly ground pepper Olive oil cooking spray 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 1 teaspoon fresh chives, chopped
Place the potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain potatoes and transfer to a bowl. Using an electric mixer, beat the potatoes and butter until smooth. Whisk in the egg whites. Adjust seasonings to taste with salt and freshly ground pepper. Set mixture aside for about 30 minutes.
Meanwhile, create a template for your chips. Take a paper plate and cut out an oval shape about 3 inches at it’s widest point.
In a small bowl, combine the rosemary, thyme, and chives.
Preheat the oven to 350°F.
Lightly grease a baking sheet. Lay the stencil on the greased baking sheet and, using a spatula, spread a thin layer of the mashed potato batter into the inside of the oval. Lift off the template and position it for the next chip (keep them about 1 inch apart). Repeat this process until the baking sheet is full. Bake for 8-10 minutes or until the chips are golden brown. Let the chips cool for 5 minutes before removing them from the baking sheet. Transfer chips to a cooling rack to let cool completely.
If you prefer you can divide the herbs among the chips so you have some that are rosemary chips, some that are thyme chips and others that are chive chips.