Transparent Potato Chips with Herbs

Transparent Potato Chips with Herbs
Russet potatoes fresh herbs egg whites oil for frying
Peel potatoes and slice lengthwise about 5 in. (2 mm) thick. Do not pus in water. With oval cookie cutter, cut disks. Put a sprig of fresh her! between two potato slices, brush rim lightly with egg white, and press together like a sandwich. Deep-fry until transparent and crisp. Dry en paper towel to remove excess oil.
Note: The chips cannot be fried until completely crisp because it is important to show the herbs in the center. The product must be dried in a warm oven until crisp. Transparent chips are a fun but labor-intensive novelty