Baked Orange, Thyme and Onion Potato Chips

• 4 whole Russet Potatoes (Rinsed)
• 2 whole Navel Oranges (for Zest)
• 4 Tablespoons Onion Salt
• 2 teaspoons Ground Thyme

1. Preheat oven to 375 F.
2. Rinse russet potatoes well and dry them on paper towels.
3. Using a mandolin (carefully) or a very sharp knife thinly slice the 4 potatoes and set them aside on a clean work surface.
4. You will be coating them soon.
5. Zest the oranges and set zest aside in a medium size bowl.
6. Place fruit in a zip-lock bag in the refrigerator for a later use.
7. Add onion salt and thyme into the bowl with the zest.
8. Use a fork to mix together well.
9. Add thinly sliced potatoes into the mixture coating them well.
10. Once coated, place the chips on two 9 x 12 non-stick baking sheets in a single layer.
11. If there is any orange-thyme-onion mixture leftover just sprinkle it on the chips after baking.
12. Place the pans in the 375 F oven and bake for 8-10 minutes or until golden brown.
13. Remove from oven and allow to cool.
14. Store in an airtight container or gallon sized zip-locked bags.
15. Enjoy!

potatoes, oranges, onion salt, ground thyme

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-orange-thyme-and-onion-potato-chips/ (may not work)