Baked Potato Chips Oven (Print Version)

# Ingredients:

→ Chips Main

01 - A couple of big russet potatoes, cut into super thin rounds (shoot for about 1/8 inch thick)

02 - 1 tablespoon of olive oil

03 - 1/4 teaspoon of paprika or garlic powder (if you're feeling adventurous with flavor)

04 - 1/2 teaspoon sea salt

05 - 1/4 teaspoon black pepper, ground

# Instructions:

01 - Once baked, let those chips stay put on the baking pan for five minutes—they’ll get even crispier as they cool.

02 - Pop the baking pan in the oven. Let them bake for about 15 to 20 minutes. Flip them over in the middle to make sure both sides get crispy and golden.

03 - Spread the oily, seasoned potato slices out in a single, flat layer over your parchment. Make sure there’s some space between them so they don’t stick.

04 - Toss those thin potato rounds into a big bowl. Pour over the olive oil, sprinkle on salt and black pepper. If you want extra kick, add either paprika or some garlic powder. Give everything a good mix so all the slices are covered.

05 - Get your washed and dried potatoes. Use your mandoline to slice them into nice, even 3 mm pieces. Works best for a crunch in every bite.

06 - Turn your oven up to 220°C. Throw some parchment paper on a baking tray so cleanup is easy later.

# Notes:

01 - Using a mandoline is honestly the way to get those super thin slices—makes your chips extra crispy. Want more taste? Shake on some dried herbs or spices when they come out of the oven.

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