Crispy Baked Potato Chips

Baked potato chips that are super crispy and light, a perfect vehicle for dip and a great accompaniment for burgers, dogs and sandwiches.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425.

Step 2

Line 3 baking sheets with parchment paper.

Step 3

Using a knife or mandolin, sliced potatoes about 1/16th of inch thin. This is pretty thin, so it takes a little time if you don’t have a mandolin, but it’s worth it. Thicker chips won’t crisp up.

Step 4

Pile potato slices into a colander and rinse under cool water for 1 minute, giving the potatoes a shake every few seconds.

Step 5

Blot potatoes as dry as you can get them with paper towels. If you have time, just let them drain in the sink until you’re ready to bake.

Step 6

Dump potatoes onto baking sheet and add olive oil and salt. Toss well.

Step 7

Lay potatoes out in an even layer on baking sheets. Try not to overlap – the less they over lap, the crispier they turn out.

Step 8

Bake for 35-40 minutes. Halfway through, carefully but quickly flip the potatoes over (I still suck at this).

Step 9

Let cool, and eat!