Let the Chips Fall

On my second attempt to make olive-flavored potato chips, I experimented with red potatoes. Not a good idea. Red potatoes are a bit bland. I recommend using Yukon Gold - they are much sweeter and they soak up the liquid from the olive jar.

After peeling the potatoes, I sliced them a bit thinner than last time and actually marinated them in olive liquid and olive oil for several hours. I used garlic-infused oil this time, and added a pinch of herbes de Provence.

Bake for 10 minutes in a 400-degree oven until golden brown and crisp around the edges. Times will vary from oven to oven. Allow to dry on a paper towel. No salt needed — the olive juice is salty enough!