Ingredients:

  • 2 large Russet potatoes (about 600g / 21oz)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • ½ teaspoon paprika (2.5 g) (optional)

Instructions:

  1. Preheat oven to 200°C / 400°F / Gas Mark 6.
  2. Slice potatoes into thin, even slices (about ⅛ inch / 3mm thick).
  3. Soak the potato slices in cold water for at least 10 minutes (up to 30 minutes). Drain and thoroughly pat dry with paper towels.
  4. In a large bowl, toss the potato slices with olive oil, salt, pepper, and paprika (if using). Ensure each chip is evenly coated.
  5. Spread the potato slices in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the pan; bake in batches if necessary.
  6. Bake for 30-40 minutes, flipping the baked chips halfway through, until golden brown and crispy. Watch them carefully in the last few minutes to prevent burning.
  7. Remove from oven and let cool slightly on the baking sheet before serving.