Oven Roasted Potato Chips

• 2 to 3 cookies sheets, lined with parchment paper (for roasting)
• 2 to 3 cookie sheets, lined with paper towels (for draining after the potatoes are roasted)
• 2 pounds potatoes (use a variety of different colored potatoes and be sure they are as fresh as possible)
• About 4 tablespoons olive oil
• Sea Salt

1. Preheat oven to 500 degrees F. (If you have a convection oven, set it to convection.)
2. preparationPreheat oven to 500u0b0F. (If you have a convection oven, set the oven to convection.Pr
3. Scrub the potatoes but leave the peel on. By hand or in a food processor, slice them as thinly as possible.
4. Spread potatoes in 1 layer on the parchment lined cookie sheets. Drizzle with olive oil. (Depending on how many slices you have, you may need to do this in batches.)
5. Roast potatoes about 15 minutes or until the edges are crispy and the center is becoming a golden color, then loosen with a metal spatula and flip over onto other sides. Roast 15 minutes more, or until the potatoes appear fully cooked and golden.
6. Using a spatula, remove the roasted potatoes from the baking pan. Place on the paper towel lined cookie sheets and gently pat the tops of the potatoes with additional paper toweling in order to remove as much excess oil from the potatoes as possible.
7. Once the potatoes are fully cooled, transfer them to a large bowl and sprinkle them liberally with sea salt.
8. Eat at once or store in an airtight container until you are ready to eat them.
9. Enjoy.

cookies sheets, cookie sheets, potatoes, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/oven-roasted-potato-chips-50175535 (may not work)