Heat 2 teaspoons minced garlic in a pan with 1 tablespoon olive oil until golden, 2 minutes. Let cool, then strain the oil. Slice 2 unpeeled russet potatoes into thin rounds with a mandoline; rinse with cold water and pat dry. Toss the potatoes with the garlic oil and 1/2 teaspoon salt. Working in batches, spread the potatoes on 2 baking sheets coated with cooking spray and bake at 400 degrees F until golden, 25 to 30 minutes. Let cool until crisp.
Per serving (about 10 chips): Calories 100; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 200 mg; Carbohydrate 17 g; Fiber 1 g; Protein 2 g
Photograph by Jacob Snavely