Usually, I’m not a big potato chip fan. Sure, they’re good, but the grease and seasoning from the chips always seem get on my hands and drive me crazy. Personally, I’m more of a plain tortilla chip girl 🙂 However, these baked potato chips are the exception. I can control the seasonings I put on them and no greasy hands! These directions took me a while to prefect because the potatoes burn so darn fast. You may have to decrease or increase the oven time, depending on your oven and crisp preference. But believe me, the end result is worth it.
Baked Potato Chips:
russet potatoes, washed and peeled
oil spray (any type you prefer)
salt and pepper to taste
optional: any other seasoning you think would taste good (cayenne, chili powder, garlic powder, basil)
Place your oven rack in the middle rack slot and preheat your oven to 425 degrees. Spray a baking pan with the oil spray. Using a mandolin (or patient and precise knife skills), cut the potatoes into very thin slices, pretty much as thin as you can get them. Place potato slices in the baking pan, making sure none overlap, and again spray with the oil spray. Sprinkle salt, pepper, and any other seasonings over the slices and stick them in the oven for about 16 minutes. (As stated before, the oven time may need to be adjusted- so check often!)