Potato Herb Crisps

3-4 Tbsp olive oil
2 large russet potatoes, peeled and thinly sliced lengthwise into 1/8-
inch slices (1 lb.)
2 tsp kosher salt or coarse sea salt
1 tsp freshly ground black pepper
1 Tbsp snipped fresh rosemary or 1 tsp dried rosemary, crushed
1 Tbsp chopped fresh thyme or 1 tsp dried thyme, crushed

Brush a very large shallow baking pan or baking sheet with 2
tablespoons olive oil; arrange potatoes in a single layer. Brush tops
of potatoes lightly with remaining olive oil; sprinkle with salt,
pepper, and herbs.
Bake in a 450 F oven for 20 to 25 minutes, until golden brown and
crispy. Cool the potatoes in the baking pan so they stay crisp.

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