Herb Potato Chip
Peel an Idaho or Russet potato and slice it paper-thin with a mandolin.
Line a baking sheet with parchment paper and spray with cooking spray. Place potato slices flat on the sheet.
Brush the potatoes with melted butter. Then place an herb on each slice. We used dill, but any flat herb will do.
Place another potato slice on top of each herb-potato slice. Try to use a slice of similar size/shape. You can trim it with kitchen scissors if necessary.
Spray the potatoes with cooking spray, and cover with another sheet of parchment paper.
Place a baking sheet on top of the parchment paper. Bake at 350° for 20 minutes.
Garnish soup with Herb Potato Chips and shredded leeks.