Ingredients:

  • 1.5 lbs (680g) Russet potatoes
  • 2 tablespoons (30ml) Olive oil
  • 1/2 teaspoon (2.5ml) Sea salt
  • 1/4 teaspoon (1.25ml) Black pepper
  • Optional seasonings: Garlic powder, onion powder, paprika, chili powder (to taste)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Using a mandoline or sharp knife, slice the potatoes into very thin (approximately 1/16 inch or 1.5mm) slices.
  3. Place the potato slices in a large bowl. Add olive oil, salt, pepper, and any optional seasonings. Toss well.
  4. Arrange the potato slices in a single layer on the prepared baking sheets, ensuring they don't overlap.
  5. Bake for 20-30 minutes, flipping the chips halfway through, until golden brown and crispy.
  6. Remove the baking sheets from the oven and let the chips cool completely on the baking sheets. They will crisp up further as they cool.
  7. Serve immediately, or store in an airtight container at room temperature for up to 3 days.