Ingredients
Scale
- 2 potatoes, such as russet, Yukon Gold, or sweet potatoes
- 1 tablespoon vegetable, olive, or avocado oil, plus extra for greasing
- Sea salt or kosher salt, to taste
Instructions
- Get the oven ready: Preheat the oven to 400°F. Lightly grease two baking sheets with oil.
- Slice the potatoes: Using a mandolin or sharp knife, slice the potatoes into thin rounds, about 1/8 inch thick. Try to keep the slices as even as possible so they cook at the same rate.
- Dry them well: Lay the potato slices on a clean kitchen towel or paper towels and pat them completely dry. This helps them crisp up in the oven.
- Season: Place the potatoes in a bowl or resealable bag. Add the oil and salt and toss until evenly coated.
- Arrange: Spread the slices in a single layer on the prepared baking sheets. Make sure they don’t overlap.
- Bake until crispy: Bake for 15 minutes, then flip each chip. Continue baking for another 5–10 minutes, watching closely toward the end. Some chips may finish before others, so remove them as they turn golden and let the rest continue baking.
- Cool and crunch: Let the chips cool for a few minutes. They’ll continue to crisp as they cool.
Notes
- Dry the potatoes well: Excess moisture makes it harder to get those crispy edges.
- Keep slices even: Thin, evenly sliced potatoes will bake more consistently.
- Don’t crowd the pans: Overlapping slices can steam instead of crisp.
- Watch the final minutes: Chips can go from golden to burnt quickly.
- Ovens vary: Start checking early, especially if your slices are very thin.
