Crispy Oven-fried Potato Chips

• 1-2 medium sized russet (baking) potatoes 
• 2 Tbsp butter (melted)
• 2 Tbsp light in flavor olive oil
• Salt to taste

Peel and slice potatoes to 1/8 inch thickness.  Be sure to work quickly to prevent potato slices from browning. Place slices from the first potato on two layers of paper towels and then cover with two layers of paper towels. Press the paper towels into the potatoes to soak up the moisture.  Place the slices from the second potato on top of the paper towels and then cover once again with two layers of paper towels. Press paper towels into the potatoes and then put all potato slices in a bowl.

Pour melted butter and olive oil over the slices and toss to coat each slice. Arrange potato slices in one layer on a lightly oiled cookie sheet. Place a double layer of paper towels on top of the slices and press down on each slice to soak up excess oil.  Bake slices in a preheated 400°F oven for 30-40 minutes, or until they are golden brown. Since some chips will be ready earlier than others, you will need to remove the pan and remove browned chips so they do not burn. When you remove the ready chips, soak up excess oil on the chips. Be sure to repeat this step 2-3 times since excess oil will prevent chips from becoming crispy. When the chips are ready, scoop them off the pan with a spatula. Place on a plate lined with paper towels and sprinkle liberally with salt. Toss chips and enjoy. If there are left over chisp, tore in foil in the refrigerator.  Bring to room temperature before eating.

Note: For different flavors, toss chips with herb infused oil or sprinkle with different spices.  To infuse oil, add dried herbs and oil to a container. Let sit in sunlight to infuse flavors. Flavor ideas: garlic, herbs, mustard seed, or rosemary

Health Note: These chips are healthier than store bought chips since they are oven baked, are made with olive oil and butter rather than canola or vegetable oil, and are free of preservatives and artificial flavors.