Chips are one of my many guilty pleasures. I really try hard to avoid sticking my hand in the chip bag hubby usually has clutched in one of his hands. He has a curious metabolism and doesn’t gain weight by eating copious amount of Mrs. Vickie’s Sea Salt & Vinegar chips and a nightly bowl of ice cream. So when I feel like indulging in something not too bad, I’ll make these. You can add whatever seasoning you like. I have truffle salt and use that sometimes, as well as parmesan cheese. Mostly I make them plain and simple with olive oil, sea salt and cracked fresh pepper. They are also good sprinkled with malt vinegar when they are hot out out the oven. -bvox
Homemade Baked Potato Chips
- 2 pounds russet potatoes, cut into 1/4 -1/8″ thick slices (a mandoline slicer works well)
- 3 tablespoons olive oil
- Coarse sea salt
- Freshly ground pepper
Preheat oven to 400 F. Place parchment paper on baking sheets, or use cooking spray; set aside. Put potatoes, oil, salt and pepper in a large bowl and toss to combine.
Arrange potato slices on prepared baking sheets. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 20 minutes. Sprinkle with more salt, if desired. Put in a bowl and devour. Be sure to lick all of the salt off your fingers.