Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips

1. 1

   Preheat oven to 375F.

2. 2

   and generously brush 2 large baking sheets with some oil.

3. 3

   With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices.

4. 4

   Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil.

5. 5

   Sprinkle slices with salt to taste.

6. 6

   Bake slices in middle of oven until golden, 10 to 15 minutes, and with a metal spatula immediately transfer to a rack to cool completely.

7. 7

   Make more chips with remaining potato.

8. 8

   Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.

9. 9

   Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel.

* Per serving · 4 servings · Values may vary.

No additional tips available.