There must be 100 recipes for Stained Glass Potatoes or Stained Glass Potato Chips. But basically, most of them just use parsley. We like the addition of other herbs and edible flowers – pansy, viola, violets, etc. These flowers and herbs add some color to the “window”. Much less, flavor to the chips. Fun to do, but somewhat time consuming – it takes a while to place the herbs and flowers just in the right place. We baked ours at 400 ºF for 6 minutes and then turned the baking sheet 180º for another 6 minutes. All of the recipes that we looked at said to line a baking sheet with parchment, place the potato slices on the parchment, add a second sheet of parchment and then a second baking pan. Weigh this all down with bricks. We used a cast iron skillet for weight. One source for the recipe is from Martha Stewart at Parsley Potato Chips. She uses parsley, but we like the flowers and herbs better. The preparation and cooking process is the same. Here is a pictorial journey through the process. Enjoy and remember, if you want to, Left-Click any of these photos to enlarge. Cheers!
Some of the herbs we used. Thyme, violas, chives, tarragon and baby sage. Use your imagination and use any colorful EDIBLE flower or herb you can fine. Remember – If you put it on a plate, one MUST be able to eat it. In other words, Poison Ivy is not a good selection to put in these chips!
Brush unsalted butter on the parchment paper.
Dust the buttered parchment paper with sea salt, fresh ground black pepper and cayenne pepper.
Slice a potato thin enough to be transparent. Lay on the buttered parchment and place the herbs and flowers. Butter the herbs/flowers.
Herbs and flowers placed to “paint” a picture.
Creating the “picture”.
Thin sliced potatoes and “stained glass” being made.
The finished product.
Boise Foodie Guild 