We sliced them nice and thin on the mandolin; tossed them in olive oil; topped them with sea salt, oregano, rosemary, and dehydrated garlic; and baked them at 350° for about 10-15 minutes. Once they were put of the oven, we topped them with just a little extra salt.
They came out wonderfully crispy! Despite being coated in olive oil, they did not taste too greasy or heavy. It's an awesome way to use leftover potatoes that aren't enough to go in a main dish!
