Herbed Chips - cooking recipe

Ingredients

2 red potatoes (or sweet potatoes or rutabega or beets or turnip or carrot or whatever root veggie you would like to)
1 tablespoon olive oil (Or VINEGAR -preferably in kitchen sprayer if not use a silicone brush to apply)
2 tablespoons dill, fresh, minced (or thyme or rosemary...reduce to 2tsp if dry)
1 teaspoon kosher salt
1 teaspoon black pepper

Preparation

Preheat oven to 450\u00b0F.
Cut potatoes into VERY (less than 1/8\" inch -- construction paper to cardboard) thin slices. Pat dry. Use a cotton kitchen towel and save a tree.
Arrange in a single layer on silpat lined sheets (or coat w/oil).
Combine spices in a small bowl.
Bake for about 5 minutes. If doing 2 sheets in the same oven, you will probably have to rotate them.
Spray with olive oil or vinegar. If you don't have one of those pump sprayers then just use a silicone brush to \"paint\" it on.
Sprinkle spices on slices.
Bake 5-10 more minutes or until golden brown.
Cool on baking sheets. I find that loosening them with a thin spatula upside down is a good idea. Don't use tongs, they will crumble as you go.
Serve with sour cream or a nice dip.