Ingredients
- 2 large russet potatoes (or Yukon golds for a creamier bite)
- 1½ tablespoons olive oil (or avocado oil)
- ½ teaspoon sea salt (adjust to taste)
- Optional seasonings: smoked paprika, garlic powder, black pepper, chili powder, rosemary, vinegar powder, or nutritional yeast
Instructions
Clean your potatoes thoroughly. Since we’re keeping the skin on (it adds flavor and fiber), make sure there’s no dirt lingering. Use a vegetable brush if you have one.
This step is crucial. Use a mandoline slicer if you want perfectly even chips (aim for about 1/16 inch). If using a knife, take your time and slice as thinly and uniformly as possible. Uneven slices will cook at different rates, meaning some may burn while others stay soft.
Transfer the potato slices to a bowl of cold water and soak for at least 15–30 minutes. This removes excess starch, which helps the chips crisp up beautifully in the oven.
After soaking, drain and lay the slices out on a clean kitchen towel or paper towels. Pat them completely dry—moisture is the enemy of crispiness. Don’t skip this step!
Set your oven to 400°F (200°C) and line one or two baking sheets with parchment paper. This prevents sticking and promotes even baking without needing excess oil.
In a large bowl, gently toss your dried potato slices with olive oil and salt. If you’re adding any dry seasonings like paprika or garlic powder, add them now and toss again to coat evenly.
Spread the slices out in a single layer on your prepared baking sheets. Make sure they don’t overlap—crowding the pan will cause steaming, not crisping.
Bake for 10–12 minutes, then flip the chips with tongs or a spatula. Bake for another 10–12 minutes, keeping a close eye on them after the 20-minute mark. Thin slices can go from golden to burnt very quickly.
Remove the chips from the oven and let them cool on the baking sheet for 5–10 minutes. They’ll crisp up even more as they cool. Transfer to a wire rack if you want extra airflow underneath.
Enjoy immediately, or let them cool completely and store in an airtight container for up to 3–4 days
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
Nutrition
- Calories: 150
- Sugar: 1g
- Fat: 4g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 2g