smoked-peppered-mackerel-and-sour-cream-on-homemade-potato-chips-101192.json

{
    "directions": [
        "Preheat oven to 375\u00b0F. and generously brush 2 large baking sheets with some oil.",
        "With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil. Sprinkle slices with salt to taste. 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. Make more chips with remaining potato. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature. Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel."
    ],
    "ingredients": [
        "3 tablespoons vegetable oil",
        "2 medium Yukon Gold or other boiling potatoes",
        "3 tablespoons sour cream",
        "an 8-ounce package smoked peppered mackerel"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Dairy",
        "Fish",
        "Potato",
        "Bake",
        "Spring",
        "Sour Cream",
        "Gourmet"
    ],
    "title": "Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips",
    "url": "http://www.epicurious.com/recipes/food/views/smoked-peppered-mackerel-and-sour-cream-on-homemade-potato-chips-101192"
}