PARSLEY POTATO CHIPS

2 sticks (1 cup) unsalted butter, melted
salt
ground black pepper
6 large Idaho potatoes, peeled
1 cup flat leaf parsley, packed

Heat oven to 400 degrees F.

Line a baking sheet with parchment paper. Using a brush, paint a thin, even coating of butter on the parchment; sprinkle lightly with salt and pepper.

Using a French or Japanese mandolin, slice the potatoes lengthwise into even, translucent slices. Place the slices one-quarter inch apart on the buttered parchment. Brush potato slices with butter, leaving no streaks or puddles. Place 1 or 2 parsley leaves on top, and flatten with your fingers. Place a matching-size slice on top, flatten with your fingers, brush with butter, and lightly sprinkle with salt and pepper.

Cover potatoes with a piece of parchment paper, and place another sheet pan on top. Weight the top baking pan with three bricks or completely fill pan with raw beans. It is essential to use two perfectly level baking pans so the potatoes cook evenly.

Bake, rotating the baking pans until potatoes are crisp and golden brown all over, about 12 minutes (check after 6 minutes). Remove from oven, and serve.

Servings: 8
Source: Martha Stewart Living