Ingredients:

  • 2 large Russet potatoes (about 600g / 21 ounces), scrubbed and unpeeled
  • 2 tablespoons olive oil (30ml), extra virgin preferred
  • 1 teaspoon salt (5g), fine sea salt or kosher salt
  • 1/2 teaspoon paprika (2g), smoked or sweet
  • 1/4 teaspoon garlic powder (1g)
  • 1/4 teaspoon onion powder (1g)
  • Pinch of black pepper (optional)

Instructions:

  1. Slice potatoes thinly and evenly (about 1/16 inch thick) using a mandoline or knife. Soak the slices in cold water for 30 mins. Drain and dry very thoroughly.
  2. In a large bowl, toss the dried potato slices with olive oil, salt, paprika, garlic powder, onion powder, and pepper (if using). Ensure each slice is evenly coated.
  3. Spread the potato slices in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Avoid overcrowding.
  4. Bake in a preheated oven at 350°F (175°C) for 25-35 minutes, flipping halfway through. Watch them carefully! They are done when golden brown and crisp around the edges.
  5. Remove the baking sheet from the oven and let the chips cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Serve immediately and enjoy!