Ingredients:
- 4 medium-sized russet potatoes (about 1.5 lbs total)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- - Optional seasonings: Paprika, garlic powder, or onion powder (1/2 teaspoon each for flavor)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: Wash and scrub the russet potatoes thoroughly to remove any dirt. You can peel them if you prefer a smoother texture but leaving the skin on adds flavor and nutrients.
- Slice the Potatoes: Use a sharp knife or a mandoline slicer to slice the potatoes into thin rounds about 1/8-inch thick. Aim for uniform thickness for even baking.
- Soak in Water: Place potato slices in a bowl of cold water for about 10 minutes to remove excess starch; this helps achieve crispiness later.
- Drying Process: Drain and rinse the potato slices under cold water, then pat them dry with paper towels or a clean kitchen towel until completely dry.
- Seasoning: In a large mixing bowl, toss dried potato slices with olive oil, sea salt, and any optional seasonings you desire until evenly coated.
- Arrange on Baking Sheets: Line two baking sheets with parchment paper or silicone mats for easy removal. Arrange potato slices in a single layer without overlapping; this is key to getting crispy chips!
- Bake in Oven: Bake in preheated oven for about 15-20 minutes per side or until golden brown and crispy (turn them halfway through cooking time). Keep an eye on them as they can burn easily!
- Cooling Down: Once baked, remove from oven and let cool on wire racks—this allows air circulation around them so they stay crispy.
- Serve & Enjoy! Enjoy these homemade baked crisps plain or paired with your favorite dips like guacamole, salsa, or yogurt-based dressings!