Note: For this recipe, you will need a food processor with a thin slicing blade or a mandolin.
- 1 1/2 to 2 pounds large baking potatoes, scrubbed
- 4 Tbsp. extra-virgin olive oil
- 1 large garlic clove, peeled
- Salt and freshly ground pepper
Preheat oven to 350°. Slice potatoes lengthwise very thin (about 1/16 inch).
Brush 2 baking sheets with 1/2 Tbsp. olive oil each. Rub garlic over surface, pressing hard to extract as much garlic juice as possible. Place baking sheets in oven to warm for 5 minutes.
Place potato slices side by side on hot baking sheets. Sprinkle generously
with salt and pepper. Bake 7 to 10 minutes, rotate pans (for even browning), and bake another 10 to 15 minutes.
Flip potatoes and bake 5 minutes longer or until golden. Remove and cool on paper towels. Repeat with remaining potato slices. Eat warm or store in airtight container. Serve with herb-and-cheese dip.
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