Homemade Potato Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium russet potatoes
02 -
2 tablespoons extra virgin olive oil
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1 teaspoon kosher salt
# Instructions:
01 -
Clean the potatoes thoroughly by rinsing and scrubbing them well.
02 -
Using a mandoline, carefully slice the potatoes into thin, uniform slices about 1⁄8-inch thick.
03 -
Place the sliced potatoes in a large bowl and cover them completely with ice water. Let them soak for 30 minutes to remove excess starch.
04 -
While potatoes are soaking, preheat your oven to 450°F and line two baking sheets with parchment paper.
05 -
Drain the potatoes and thoroughly pat them dry with paper towels. Return to the bowl, add olive oil, and toss until evenly coated. Sprinkle with kosher salt.
06 -
Arrange the potato slices in a single layer on the prepared baking sheets. Bake for 20-25 minutes, flipping the chips halfway through cooking time.
07 -
Let the chips cool completely before storing them in an airtight container.
# Notes:
01 -
For maximum crispiness, make sure potatoes are completely dry before adding oil
02 -
Chips will continue to crisp up as they cool
03 -
Best consumed within 2-3 days for optimal freshness