Ingredients
Potatoes
- 2 russet potatoes
Seasonings & Oil
- 3 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Use light-colored baking sheets for the best results to prevent burning.
- Slice the Potatoes: Using a mandolin slicer, cut the potatoes into thin rounds slightly less than ⅛ inch thick. If a mandolin is unavailable, carefully slice with a sharp knife, but expect it to take more time and effort.
- Rinse and Soak: Rinse the potato slices under cold water, using your hands to agitate and remove surface starch until the water runs clear. Soak the slices in cold water for 15-30 minutes to remove excess starch for optimal crispiness.
- Dry the Potatoes: Drain the soaked potato slices and thoroughly dry them with a clean kitchen towel. Also, dry the soaking bowl to avoid additional moisture. Removing all moisture is critical for crispy chips.
- Season the Potatoes: Place the dried potato slices back into the bowl. Add olive oil, paprika, garlic powder, salt, and black pepper. Toss with your hands to evenly coat each slice with the seasoning mixture.
- Arrange and Bake: Lay the potato slices in a single layer on the prepared baking sheets, ensuring slices do not touch or overlap. Bake for 20-25 minutes, flipping the chips halfway through baking to ensure even crisping.
Notes
- Use light-colored baking sheets to prevent chips from burning.
- Soaking the potatoes longer (up to 30 minutes) helps achieve maximum crispiness.
- Dry the potatoes thoroughly after soaking to avoid soggy chips.
- Flipping the chips halfway through baking promotes even cooking and browning.
- Store leftover chips in an airtight container to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
