Homemade Potato Chips

Homemade potato chips are easier to make than you think and bake up crispy in the oven - no frying required. They're a great way to use up that extra large bag of russet potatoes. Make them as a side for your favorite sandwich or as a delicious afternoon snack.

Ingredients:

3-4 large russet potatoes
3 Tbsp vegetable oil
2 tsp salt 

Heat oven to 400 degrees. 

Line two large baking sheets with parchment paper and set aside. 

Scrub your potatoes clean in cold water. 

Fill a large bowl with cold water and set aside. 

Slice potatoes using a mandolin set to a super thin slice.  

Place potato slices into a bowl of cold water. 

Toss them around in the cold water to rinse off all the starches. 

Remove from water and lay the potato slices out on a large, clean kitchen towel. Gently pat dry to remove excess water. 

Place potato slices in a large bowl. Add vegetable oil and salt. 

Toss everything together to coat potato slices. 

Spread slices out on prepared baking sheets. 

Bake for 20-25 mins, flipping halfway through.

Enjoy!

Note: Keep an eye on them towards the end of the baking time. The potato chips will go from done to burned quickly!

Tips for Homemade Potato Chips

• Change up the flavor by sprinkle the chips with pepper, seasoned salt, garlic powder, onion powder, or any of your other favorite spices before baking.
• These chips are best eaten fresh, immediately after baking. They will keep up to 48 hours in a zip top bag.
• The starchiness of russet potatoes makes them the best choice for these chips.
• You can peel the potatoes prior to slicing if you prefer.

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