Potato Chips

IP Potato Puree
2 ounces Swanson Unsalted Cooking Stock (chicken)
1 tablespoon dried chives
1/4 teaspoon sea salt
Coarse Sea Salt

Preheat oven to 425 degrees Farenheit.

Mix together the ingredients until mixed well.  Line a 10 x 15 cookie sheet with parchment paper.  Spray the paper with butter flavored cooking spray.  Spread the mixed ingredients using a rubber spatula on to the parchment paper.  The thinner you can spread it, the crispier the chips will be.  (I spread the mixture out so that it covered most of the baking sheet.)

Sprinkle some course salt & any other dried spice you want for flavoring on top of the mixture.  I use just the course salt on mine.

Bake for 15 – 20 minutes on the top rack.  It should be very brown and very crispy. Remove from the oven and break into smaller chip-like pieces.



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