These potato chips are a hit at my house. In fact, they don’t last long at all! And, since they’re homemade, flavor is customizable!
Start off by slicing the potatoes really thin. I use my food processor fitted with the 2mm slicing attachment. These make them thin enough for me, but really, I would like to get them even thinner so they’ll cook up crispier. I’ve had my eye on The Pampered Chef Simple Slicer anyway, and its smallest cut is 1/16th of an inch, so it’d be a tiny bit thinner than the 2mm slice.
Get several paper towels and lay them out on the counter and place the slices (not overlapping) on the paper towels and sprinkle each slice with salt. Let them sit for at least 10 minutes. The salt will draw the moisture out of the potato, making a crispier chip.
You can leave them as is and have a great plain chip, or season with your flavor of choice. Tony Chachere’s is a favorite for my husband and myself.
Bake in 400 degree oven for 10-15 minutes until golden and crispy!
Baked Potato Chips
Prep Time: 15 minutes Cook Time: 10-15 minutes Servings: 4
- 6 medium potatoes (any variety)
- salt (about a tablespoon)
- seasoning (optional)
- cooking spray
Preheat the oven to 400 degrees. Scrub the potatoes clean and then slice thinly either using a food processor or mandoline slicer. Lay the slices out onto paper towels and generously salt each slice. Wait at least 10 minutes. Once moisture pools on top of the potatoes, dab it off using additional paper towels. This will also remove the excess salt, making them nicely seasoned. If desired, sprinkle on seasoning of choice.
Spray a baking sheet with cooking spray and lay the slices out. Spray the potato slices with a little more cooking spray and bake for about 15 minutes or until golden and crispy.
Enjoy as a snack or side!