« Easter Bread |
| Hippos in the Ngorongoro Crater, Tanzania »
I left these potatoes unpeeled before slicing them very thinly. Then I baked them until crisp with olive oil, chopped thyme leaves, and a good amount of salt and pepper.
Posted at 12:00 AM in Cooking, Vegan | Permalink
You can follow this conversation by subscribing to the comment feed for this post.
The comments to this entry are closed.