Baked Potato Chips
- Vegetable oil spray
- 1 1/2 pounds large baking (russet) potatoes
- Salt to taste
- Position the racks in the center and top third of the oven and preheat the oven to 375F.
- Line two large baking sheets with parchment paper.
- Spray the paper with oil.
- Peel the potatoes placing them in a bowl with cold water to cover.
- Remove 1 potato from the water and pat dry.
- Using a mandoline or plastic vegetable slicer, cut the potato into paper-thin rounds, less than 1/16 inch thick, cutting only enough slices at a time to spread in single layers on the baking sheets.
- Arrange the slices on the sheets and spray slices with oil.
- Bake until the chips are evenly golden brown, about 20 minutes (the chips on the center rack may take a few extra minutes).
- Slide the sheets of parchment onto a work surface and cool the chips on the parchment.
- Repeat with the remaining potatoes.
- Store uncovered, or use within 6 hours.
- Just before serving, sprinkle with salt.
vegetable oil spray, baking, salt
Taken from www.cookstr.com/recipes/baked-potato-chips (may not work)