Baked Orange, Thyme and Onion Potato Chips

1. 1

   Preheat oven to 375 F.

2. 2

   Rinse russet potatoes well and dry them on paper towels.

3. 3

   Using a mandolin (carefully) or a very sharp knife thinly slice the 4 potatoes and set them aside on a clean work surface.

4. 4

   You will be coating them soon.

5. 5

   Zest the oranges and set zest aside in a medium size bowl.

6. 6

   Place fruit in a zip-lock bag in the refrigerator for a later use.

7. 7

   Add onion salt and thyme into the bowl with the zest.

8. 8

   Use a fork to mix together well.

9. 9

   Add thinly sliced potatoes into the mixture coating them well.

10. 10

    Once coated, place the chips on two 9 x 12 non-stick baking sheets in a single layer.

11. 11

    If there is any orange-thyme-onion mixture leftover just sprinkle it on the chips after baking.

12. 12

    Place the pans in the 375 F oven and bake for 8-10 minutes or until golden brown.

13. 13

    Remove from oven and allow to cool.

14. 14

    Store in an airtight container or gallon sized zip-locked bags.

15. 15

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.