I hadn't made these in a long time, but did tonight and thought of this thread. Here is my method, which is pretty similar to the suggestions here. First, russet potatoes, thin, but not too thin. Brush two silpats with clarified butter. Put the potatoes on the first, overlapping each by half. Brush the top with clarified butter, and sprinkle with salt. Place the other silpat, buttered side down, on top. Put in a 425 oven for five minutes, then remove the top silpat and cook until browned. About 15-20 minutes or so.
