No Fry Fries

There is nothing that terrifies me in the kitchen quite like my mandoline.  But it is so awesome!  Yet so incredibly dangerous.  You can be happily slicing away, mesmerized by the perfect, paper thin slices of whatever, and then boom, there go your knuckles.  Needless to say, I have a very healthy respect for this tool...

These potatoes are prepared with less than a teaspoon of oil and just a bit of salt and pepper.  I used a nice, thin skinned yellow potato and sliced them very thin.  I then rinse in cold water to remove a lot of the starch.  I soak them in cold water for about ten minutes, rinse and then soak again.  Once they are rinsed off a final time, dry them as much as possible with paper towels.

Preheat the oven to 425 degrees.  Line two baking sheets with parchment and spray with olive oil.  Layer potatoes evenly, add salt and pepper and another light spray of oil.  These will take about 30 minutes to crisp up.  Check them every 5 - 10 minutes and flip them and redistribute with a spatula.  Could not be easier, and so much more healthy than fried.