I highly recommend investing in a mandoline or slicer to make these and other chips. A mandoline can become an invaluable tool in the kitchen; it slices to various sizes, and juliennes and waffle cuts so many fruits and vegetables. However, if your knife skills are steady and reliable, the chips can be made without a mandoline.
|2 medium waxy potatoes, peeled or unpeeled||Salt|
|1 tablespoon olive oil|
Preheat oven to 375 degrees F.
Using a mandoline, thinly slice the potatoes to approximately 1/8 inch. Place potato slices in a single layer on a baking sheet lined with parchment paper or silicone. Potatoes should fill two baking sheets. With a paper towel, dab the surface of the potatoes to sop up any moisture.
Pour the olive oil in a small bowl. With a pastry brush, lightly coat the potatoes with olive oil. Turn over and repeat. Salt liberally.
Bake 25 to 30 minutes, rotating pans once halfway through the baking process. Potatoes are finished when completely golden brown and resemble chips. Remove from the oven and cool slightly on the pan. Chips will continue to crisp upon cooling, and will stay fresh in an airtight container for several days.
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