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Confession: I LOVE potato chips. Adding fresh hebs to coarse Kosher salt and fresh ground pepper take these to a new level. Feel free to subsititute and experiment with whatever herbs you have on hand!
2 baking potatoes, about 1 pound, unpeeled4 tablespoons extra virgin olive oilKosher salt and freshly ground black pepper2 tablespoons chopped fresh chives2 teaspoons chopped fresh marjoram
Using a mandoline or a knife, cut the potatoes into paper-thin or 1/16-inch slices and place in a bowl of cold water. Soak for 20 minutes. Drain and completely dry with on paper towels or spin dry in a salad spinner.
Preheat an oven to 350°F. Line 3 to 4 baking sheets with parchment paper. Place the potatoes in a bowl and drizzle with the oil. Season well with salt and pepper. Toss well to coat the potatoes with oil, salt and pepper. In a single layer, place the potatoes on the baking sheets. Bake, turning the potatoes, until golden and crispy, 25 to 30 minutes.
In the meantime, chop the chives and marjoram together. Add 1 teaspoon kosher salt and toss together. When the potatoes are done, place them in a bowl and toss with the herbed salt.
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