We do this from time to time. The kids love it and surprisingly they maintain their crispness after having been in the fridge. You can use different or no herbs but I would recommend that bottled herbs are avoided, they are overpowering. You can cook these in oil or fat (duck, goose or chicken). This last time I cooked them I used some of the rendered fat that had risen to the surface from the Garlic Thyme Pot Roasted Chicken recipe. Not every one will be picture perfect, some will be limp, some may be burnt a tad, they still taste good. For more even cooking, turn the trays around and change shelves half way through. Store any leftovers in an air tight container in the fridge. A mandolin makes this heaps easier.
4 large potatoes sliced (about 3ml)
1 sprig rosemary stripped and finely chopped
2 tbs olive oil
Salt and pepper
Preheat an oven to 180C. Combine the ingredients in batches so that you get a more even spread of oil and rosemary. Using 2 or 3 biscuit trays, spread out the potato in a single layer, pouring the oil/rosemary from the bowl over the top. Roast for about 30 mins, keeping an eye on them, changing shelf height if necessary. Remove from the oven, place the discs on a cooling rack in a single layer, sprinkle with a little more salt. Eat when cool enough either as a snack or with a meal.
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