Stained-Glass Potato Chips - cooking recipe

Ingredients

1 1/4 lb. baking potatoes, scrubbed
4 Tbsp. olive oil, divided
1 c. assorted fresh herb leaves (basil, cilantro, flat-leaf parsley, tarragon, sage, dill and mint)
salt

Preparation

Preheat oven to 450\u00b0.
Brush each of 3 jelly roll pans with 1 tablespoon oil.
Slice potatoes paper thin with mandoline slicer or by hand; stack slices.
Sandwich 1 teaspoon herbs between 2 same size slices in prepared pan.
Repeat with remaining herbs and potatoes.
Brush tops with remaining 1 tablespoon oil; sprinkle lightly with salt.
Bake in batches until edges are golden and crisp, 7 to 11 minutes.
Drain chips on paper towels.
(Can be made ahead.
Reheat on cookie sheets in preheated 400\u00b0 oven for 3 to 4 minutes.)
Makes 3 dozen chips.