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Oven Baked Potato Chips

Orna
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2

Equipment

  • Potato Peeler
  • Mandolin Slicer
  • 2 Baking Sheets
  • Heavy Foil

Ingredients
  

  • 2 large russet potatoes washed and scrubbed
  • canola oil spray
  • kosher or sea salt
  • Trader Joe's Pink Himalayan Sea Salt optional for finishing
  • Trader Joe's Ketchup Seasoning Salt optional for finishing
  • white vinegar or malt vinegar for serving recommended: Heinz Distilled White Vinegar

Instructions
 

  • Preheat the oven to 400°F/200°C CONVECTION or 425°F/220°C REGULAR.
  • Cover two baking sheets with heavy foil. Spray evenly with canola oil spray. (Not too much or the chips will be greasy)
  • Peel and rinse potatoes. Tip: For convenience you can soak the peeled potatoes (or the potato slices) in ice water until ready to bake them. Dry well with paper towels.
  • Slice in half with a sharp knife across the width.
  • Set the Mandoline Slicer to 3mm or 1/8-inch. Place the cut side of each potato against the mandoline and apply even pressure to make uniform slices.
  • Press down firmly and quickly and make sure there is plenty of room underneath for the slices to come out, removing them as they pile up.
  • Place in a single layer on prepared baking sheets.
  • Spray the tops of the slices lightly with canola spray and sprinkle evenly with kosher or sea salt.
  • Bake for 20 - 25 minutes on the middle and top shelves (or just below the middle and upper third of oven is best), turning pans around and switching shelves after about 15 minutes. Check frequently because they burn easily.
  • Sprinkle with finishing salt to taste and serve immediately with vinegar.