Yummy, yummy, yummy! These turned out pretty well. Some were a little overdone, some were a little underdone, but overall they turned out well. I used the russet potatoes that I got from Bountiful Baskets this week to make them, and used my mandolin slicer to get them nice and thin. I had gotten some Beer Battered Alaska Cod from Schwan’s, so decided it be best served with some chips and cole slaw, since I had cabbage to use (post coming on the cole slaw!).
Oven Baked Potato Chips
Based on recipe here
What you need:
2.5 pounds potatoes, peeled and thinly sliced
Olive oil (I used about 1/4 cup)
Seasoned salt (I used 2 tsp, probably could have used more)
How to make it:
Soak sliced potatoes in a bowl of water for 20 minutes. Drain and dry potatoes on paper towels.
Preheat oven to 450 F.
Place potatoes in a large bowl. Pour in olive oil and seasoned salt, toss to coat evenly.
Line 2 baking sheets with foil and spray with non-stick cooking spray. Lay potatoes on baking sheets in a single layer.
Bake both baking sheets of potatoes in the preheated oven for about 10 minutes, then rotate the pans top to bottom. Bake for another 5-10 minutes, or until potatoes are browned and crispy. Allow to cool and serve.
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