Oven Fried Potato Chips

These lightly crisp oven fried potato chips (ok, we can say oven baked too) had a nice crunch. Visually, I enjoyed the crunchy layer of potato skin along the edges. In fact, I would add finely chopped rosemary and garlic powder to the potato chips to add additional flavor.

I had leftover “cheese” sauce from the Nacho Cheese Kale Chips and used the remainder as coating on some potato slices. These chips had an additional dash of nutritional yeast, which was a perfectly tangy  combination. I would make these again instead of the plain salted ones.

Adapted from Martha Stewart

  • Vegetable-oil cooking spray or olive oil spray
  • 2 pounds russet potatoes, cut into 1/8-inch-thick slices (best sliced by a mandolin)
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground pepper
Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, season with pepper. Toss to combine.
 
Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
 
 
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