Delicious! Just the right amount of spices. We definitely taste the pumpkin. We live in Indiana, and I had to bake for 15 minutes for the perfect chewy on the inside, crunchy on the outside, and nice light brown color.
This is a keeper and I’ll be making again. It’s very easy to create.
The second photo shows the crispy outer layer
Sage Potatoes. Or Sage Potato Chips.
I will make these again. These are fun when you bite in to them – the flavor is delicious. I’m sharing close ups of the process of creating these. These are like thin potato sandwiches with a leaf of sage sandwiched between each. I sliced the potato with a mandolin slicer (1/4 inch blade); soaked the slices in cold water to draw out some of the starch, and to help the potatoes achieve a better crisp/crunch; melt unsalted butter in dish; coat each slice in the unsalted butter; lay a slice on cookie tray; add sage leaf; lay another slice on top; sprinkle fine sea salt —-black pepper—-garlic powder (not garlic salt as it would be too powerful) – if you want – you can flip each sandwich and sprinkle the other side. Bake in a preheated 350° oven for 20 minutes on one side; flip and bake 15 minutes on other side.
Play with the time as all ovens vary – after the first batch; the second batch baked faster. We found the longer these sat out at room temperature – the better they tasted and the crunchier they became (like potato chips)
I also found these baked better on Parchment paper. I used foil on second batch, they stuck to it, and they had more butter sitting around, and on top of each piece, whereas the parchment soaked all of that up and they did not stick to it.
I tried to grab a photo before Jim finished them; he i̶s̶ ̶e̶a̶t̶i̶n̶g̶ ̶t̶h̶e̶m̶= ate them all.
I made these today and they are delicious I doubled the garlic mixture. I added parmesan to the top at the end, and put under broiler to brown the cheese. I believe this recipe came from a Womans World Magazine
Papas Cutting Board 