Oven-Baked Rosemary Chips
Makes about 180 chips, serving 8-10

3 baking potatoes (about 2 to 2 1/4 pounds total), scrubbed
Nonstick olive or vegetable oil spray
Salt to taste
Dried rosemary for sprinkling
Sesoning alternatives: dried thyme, dried Italian herbs

Preheat the oven to 350 degrees F.

Using a mandoline or hand-held slicer, very thinly slice the potatoes crosswise (about 1/8-inch thick).

Spray several sheet pans well with the nonstick olive oil spray, and arrange the potato slices in a single layer on top. Spray the top of the potatoes lghtly with the olive oil spray.

Bake them in the preheated oven for 15-20 minuters or until they are golden (they may brown at different rates, so just remove the ones that are done and put the rest back in the oven.)

Transfer the chips to a pan lined with paper towels, and sprinkle them while they are hot with salt (to taste) and rosemary, or one of the seasoning alternatives.