I love potato chips, but the oil that most companies use aren't really good for you (that is probably why they taste so good!)
Anyway, I was reading La Fuji Mama and she was making sweet potato fries in her oven. Since I didn't have sweet potatoes (though I will try her recipe soon), I decided to try making potato chips in mine.
I sliced two "danshaku" potatoes thinly (note: be careful and don't nip the tip of your finger with the knife or in my case, finger nail...yipes! thank goodness there was the finger nail protruding...)
Dry potato slices and coat well with 1 tablespoon of olive oil.
Arrange on broiler pan or piece of foil. I then sprinkled some salt and some Herb de Provence.
Stick into 220 C (425 F) oven for 30 minutes.
Makes a great snack or nice accompaniment to a salad.
NOTE:Growing up in Hawaii, I only knew of red potatoes, russett and yukon gold. In Japan there are several varieties of potato, the ones mostly seen in the markets are danshaku and may queen. The may queen variety is mostly used in stews and curries.
It is another holiday here, Autumn Equinox.