I am fascinated with purple potatoes.  I just love the color!  Vibrant and so unique.  And with the mantra – Eat the rainbow! – well, this is a no-brainer!  Baking these with just a touch of olive & truffle oil will sway any chip aficionado over to the world of lower fat, super tasty, baked potato chips.  I made a huge batch for my daughters to take to school in their lunch – so much better than pre-packed chips. And a funky purple potato to put a smile on their face… all the better!

Ingredients:

2 lbs of purple potatoes, washed and sliced 1/8 of an inch on a mandoline slicer or a knife
1/4 cup of good olive oil
1 tablespoon of truffle oil
Sea Salt
3 tablespoons of chopped fresh Rosemary

Directions:

Preheat your oven to 425 degrees.  In a mixing bowl, combine the olive oil, truffle oil, sea salt and Rosemary.  Brush a thin layer of the oil mixture onto 2 cookie sheets.  Set aside.

Once your potatoes are sliced (soak them in a bowl of water for about 15 minutes).  Drain, rinse and then lay one layer of potatoes out on your cookie sheet.  Avoid overlapping.  Then brush each one with a bit of the oil mixture.  Sprinkle with salt and bake. Now the timing varies.  I start out with about 15 minutes on my timer.  I peek in on them and remove the chips that are getting tan and crispy.  Return the cookie sheet back in to bake for an additional 5-8 minutes.  I continue the process until all are cooked perfectly.  Some cook faster than others.

I place on a paper towel to drain/cool.  Then store in a tupperware container (if any are leftover).  Good for about 2-3 days.

— Knead to Cook