POTATO CHIPS

par

Ingredients

  • 2 large Russet Potatoes
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Pepper, to taste

Hands Free Mode:

Prevent screen from sleeping

Instructions

  1. Preheat the oven to 400° and line a baking sheet with parchment paper.
  2. Using a mandoline or a food processor with a slicer attachment, cut the potatoes into very thin slices. You can do this part manually with a sharp kitchen knife, it’ll just take a bit longer.
    a whole potato in the feed chute of a food processor
    thinly sliced potatoes in the bottom of a food processor
  3. Add the potato slices to a large bowl with the olive oil. Season generously with salt and pepper, mixing to ensure each slice is nicely coated.
    bowl of thinly sliced potatoes seasoned for salt and pepper

  4. Lay the potato slices out onto the baking sheet in a single layer, being careful not to overlap (you might have to use two baking sheets, like I did). You can quickly sprinkle some more salt and pepper over top just to ensure there is enough seasoning to go around.
    thinly seasoned sliced potatoes in a single layer on a parchment lined baking sheet
  5. Bake for about 30 minutes, flipping and shaking the pan after 15 minutes and again every 5 minutes after that (if using 2 baking sheets, rotate the pans from the top and bottom racks in the oven). Keep an eye on them towards the end as you may have to remove some before the others. Let them cool on a wire rack before serving for the ultimate crunch.

Laisser un commentaire