Ingredients:
- 4 large russet potatoes (or your preferred variety)
- 2 tablespoons olive oil (or another cooking oil)
- 1 teaspoon salt
- Optional: additional seasonings (e.g., paprika, garlic powder, onion powder, black pepper)
Instructions:
- Prepare the Potatoes:
- Wash and peel the potatoes (peeling is optional, depending on your preference).
- Using a mandoline slicer or a sharp knife, slice the potatoes thinly (about 1/16 inch or 1.5 mm thick) for crispier chips.
- Soak the Potato Slices:
- Place the potato slices in a large bowl of cold water. Soak for at least 30 minutes to remove excess starch, which helps the chips become crispier.
- Drain the water and pat the potato slices dry with paper towels to remove excess moisture.
- Preheat Oven:
- Preheat your oven to 400°F (200°C). If using a convection oven, set it to the convection setting for extra crispiness.
- Coat the Potato Slices:
- In a large bowl, toss the potato slices with olive oil until evenly coated.
- Arrange on Baking Sheet:
- Spread the potato slices in a single layer on a baking sheet lined with parchment paper. Avoid overlapping the slices to ensure even cooking.
- Bake:
- Bake in the preheated oven for 15-20 minutes, flipping the slices halfway through. Bake until the chips are golden brown and crispy.
- Season:
- Immediately after removing from the oven, sprinkle the chips with salt and any additional seasonings you like while they are still warm.
- Cool:
- Let the chips cool completely on a wire rack or paper towels. They will continue to crisp up as they cool.
Tips:
- Slicing: Uniform slices are key to even cooking. A mandoline slicer can help achieve this.
- Seasoning: Customize the seasoning to your taste. You can experiment with flavors like cheddar, sour cream, or barbecue by adding the seasonings to the oil before coating the potato slices.
- Storage: Store the chips in an airtight container to keep them crispy for several days.
Enjoy your homemade potato chips as a crispy, crunchy snack or side!
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