(Baked) Homemade Potato Chips

1. 1

   Preheat the oven to 475u00b0F. Line several baking sheets with a Silpat or parchment paper.

2. 2

   Slice the potatoes paper thin, preferably with a mandoline (I used the number 2 setting on an OXO handheld mandoline), or with a very sharp knife.

3. 3

   For the sweet potatoes, toss the slices in a large bowl with 2 tablespoons olive oil. Arrange the slices in an even layer on the baking sheet and sprinkle liberally with your seasonings.

4. 4

   For the Russet potatoes, soak the potato slices in warm tap water for 10 minutes. Remove the slices with a slotted spoon and blot them dry. (I arranged the slices in an even layer on a dishtowel, rolled up the towel and gently pressed on the roll).

5. 5

   In a large bowl, toss the dried potato slices with the remaining 2 tablespoons olive oil. Arrange the slices in an even layer on the baking sheet and sprinkle liberally with your seasonings.

6. 6

   Bake the potatoes 13-15 minutes, flipping the sliced potatoes halfway through, until golden and crispy. Remove the potatoes and allow them to cool on the sheet 5 minutes. Transfer the potato chips to a wire rack to allow them to cool completely. Store in a tightly sealed container.

7. 7

   Or, if microwaving, arrange the slices on a microwave safe plate that has been greased with oil. Microwave on high 2-4 minutes per side.

* Per serving · 4 servings · Values may vary.

No additional tips available.