Trim ends of potatoes, then slice into pieces of equal thickness.
Soak in water for 30 minutes to release starch. Rinse and pat
completely dry.
Toss with 1 foamy egg white per 2 potatoes and spices. Place slices
on a parchment lined baking sheet. Roast a 425F checking every
15 minutes, flipping once. Reduce heat to 200F to dry potato slices
for 15 to 20 additional minutes.
Originally Submitted
5/23/2011
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