Olive Tapenade Potato Chips

Adapted from Stir by Barbara Lynch

~from Savoring Time in the Kitchen

Serves 1-2

1 large baking potato, peeled

1 cup canola oil

Olive tapenade (either homemade or purchased) - about 2 tablespoons

To get the thinnest slices, use a mandoline to slice the potato.  You also could use a knife but getting paper-thin slices will be more difficult.  

Over medium-high heat, heat the canola oil in a small saucepan or use a small cast iron skillet as I did. The pan should be large enough to fit two or three slices of potato. When ready, the oil should be hot enough to fry a potato slice scrap when placed in the oil.

While the oil is heating, spread about 1/4-1/2 teaspoon of tapenade down the middle of a potato slice.  Top with another potato slice and press down to seal.  Repeat with the remaining slices.  Cover with paper toweling until ready to fry.

Fry a couple of potato 'sandwiches' at a time in the hot oil until they are cooked and golden brown on each side, flipping over with a spatula. This will take 1-2 minutes. You may need to adjust the heat during frying, if necessary, Don't worry if some of the edges open during frying. Remove with a slotted spoon and drain and potato toweling.  A little coarse salt may be sprinkled on them immediately after removing from the oil but use caution, the tapenade is already slightly salty.  

These are best eaten warm but I found them just as tasty at room temperature!