Crispy Baked Potato Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large russet potatoes, washed and scrubbed clean
02 -
3 tablespoons extra virgin olive oil
→ Seasonings & Spices
03 -
½ teaspoon sweet paprika
04 -
½ teaspoon granulated garlic powder
05 -
½ teaspoon fine sea salt
06 -
½ teaspoon freshly ground black pepper
# Instructions:
01 -
Start by heating your oven to 425°F. Grab two large baking sheets and line them with parchment paper - this prevents sticking and makes cleanup a breeze. Light-colored pans work best since they won't absorb as much heat.
02 -
Using a mandoline slicer, cut your potatoes into paper-thin rounds - aim for just under ⅛-inch thick. Don't have a mandoline? A super sharp knife will work too, though it takes more patience and skill to get them evenly thin.
03 -
This step is crucial for getting that perfect crunch! Rinse your potato slices under cold running water, using your hands to separate and agitate them until the water runs crystal clear. Then let them soak in fresh cold water for 15-30 minutes to draw out even more starch.
04 -
Drain the potatoes completely and pat them absolutely dry with clean kitchen towels - moisture is the enemy of crispiness! Toss the dried slices in a clean bowl with olive oil, paprika, garlic powder, salt, and pepper until every slice is beautifully coated.
05 -
Arrange the seasoned potato slices on your prepared baking sheets in a single layer, making sure none are touching or overlapping. Bake for 20-25 minutes, flipping them halfway through, until they're golden brown and irresistibly crispy.
# Notes:
01 -
Store your cooled homemade chips in an airtight container for up to 3 days to maintain their crunch - though they're so delicious they probably won't last that long!
02 -
The key to perfect chips is removing all moisture and starch from the potatoes before baking, so don't skip the rinsing and soaking steps.