2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh summer savory
4 large capers, finely chopped
1 clove garlic, worked into a paste or 1/2 teaspoon prepared crushed garlic
1/4 cup fresh spinach, steamed, chopped
2 tablespoons fresh bread crumbs
Oil, for deep frying
2 large Idaho baking potatoes, peeled, thinly sliced (about 1/16 inch thick)
36 Wisconsin fresh mozzarella cheese slices, approximately 1/4 inch thick
Cracked black pepper
Fresh salad greens
In a small bowl, combine all the herbs. Stir in capers, garlic, spinach and bread crumbs. Set aside.
In medium saucepan, add approximately 4 inches of oil. Heat to 365° F. Add potato slices a few at a time and fry until crisp and lightly brown. Remove to paper towel to drain.
To assemble, on a cookie sheet pan, overlap two potato chips and top each with 1 1/2 slices of fresh mozzarella. Repeat with the rest of the cheese and potatoes. Sprinkle on a pinch of cracked black pepper and the herb mixture. Bake at 450° F on the top rack of the oven for 3 minutes or until warm and slightly toasted. Cool slightly and serve on a bed of prepared greens.