4 servings

Hands on: 15 minutes

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Total time: 30-35 minutes

After trying this recipe, our testers were ready to ditch fried chips! Because the potato needs to be sliced thinly and evenly for proper baking, a mandoline, a hand-held slicer, is highly recommended for this recipe — and makes it a snap to prepare. These days, mandolines can be found at kitchen stores and even some supermarkets (we found ours at T.J. Maxx for less than $10). Even though these chips are sliced the same thickness, they still cook at slightly different rates, so watch carefully and rotate the tray for even baking. Some might require more time than others, so remove them as they are ready.

1-2 tablespoons olive oil

1 russet potato, peeled

Kosher salt

1 teaspoon crumbled dried rosemary

Preheat oven to 375 degrees. Brush 2 large baking sheets lightly with oil. Arrange potato slices in one flat layer on baking sheets. Brush lightly with oil, and bake until golden throughout, 15 to 20 minutes, checking often. Transfer to paper towels, and sprinkle with salt and rosemary while hot.

— Adapted from "Sara Moulton Cooks at Home" by Sara Moulton (Broadway, $29.95)

Per serving: 46 calories (percent of calories from fat, 66), trace protein, 4 grams carbohydrates, trace fiber, 3 grams fat (trace saturated fat), no cholesterol, 31 milligrams sodium.