Baked Potato Chips

My love for potatoes is strong. I could seriously eat them everyday, preferably piping hot and covered with melty cheese and bacon. But I won’t turn my nose up at a tasty potato dish or snack. That definitely includes a bowl of potato chips. I’ve even been known to have chip sandwiches. Just trust me on this one, they’re totally wrong but completely delicious.

I never put much thought into making potato chips at home, mostly because I didn’t want to fry them. Normally I’m totally okay with frying just about anything but when it came to chips, I wanted them baked with flavor. They don’t turn out as greasy and you can flavor them as you please, where as with frying that might prove a bit more difficult.

Last minute I decided to make two flavors. I was eager to try the paprika flavored chips but was dying to have something coated with garlic and cheese too. Again with the cheese, it’s kind of a must when it comes to potatoes. I can’t help it. Both flavors were good but my favorite of the two was definitely the garlic chips. They had a special extra something that the paprika chips didn’t have.

These are best enjoyed immediately but could potentially be stored in an airtight container and even reheated for further crispness.

Baked Potato Chips

Ingredients:

Paprika chips ingredients:
1 russet potato
1/4 tsp fine sea salt
1 tsp paprika
1 tbsp olive oil

Garlic Parmesan chip ingredients:
1 russet potato
1/4 tsp fine sea salt
1/4 tsp garlic powder
2 1/2 tsp Parmesan cheese
1 1/2 tbsp olive oil

Directions:

Preheat an oven to 400 degrees. Line one baking sheet with parchment paper for each variety of chips you are making, set aside.

Using a mandoline slicer or a sharp knife, cut potatoes into thin discs (as thin as you can get them).

Transfer slices to paper towels. Cover with a second paper towel and press down to force out as much moisture as you can.

In a large bowl, combine olive oil and dry ingredients for whichever flavor you are mixing. Toss in potato slices, coating well. Transfer to parchment lined baking sheet.

Bake for 15-25 minutes. Begin checking potatoes at 15 minutes, removing any that are done. Drain on paper towels. Return remaining potatoes to oven until crisp.