Still obsessing about olive-flavored potato chips, I tried to make my own, with not-too-terrible results.
I washed and peeled six new potatoes, some yellow, some white. I tried to slice them as evenly as I could, about a quarter-inch thick. I soaked them for a bit in juice from a jar of stuffed green olives and then coated them in olive oil. I spread them out one layer deep in a glass pan that was also coated in olive oil.
I baked them for 20 minutes in a 450-oven, pre-heated of course, turning them over about halfway through baking. Some stuck to the pan, most did not.
The results were. . . acceptable. They tasted faintly of olive; sprinkling them with sea salt helped.
The yellow potatoes baked faster and were sweeter and crisper, so I will use all yellow next time.
Next time, I will also soak them in olive juice a while longer and use some sort of gadget to slice them a bit more evenly. This was a fun and quick experiment and I will improve the next batch.
Potato chips are something I enjoy in very limited quantities, so these were a treat.