Thick Cut Baked Potato Chips

Thick-Cut Baked Potato Chips

  • 4 medium red potatoes
  • olive oil spray
  • coarse salt
  • black pepper
  • garlic powder
  • smoked paprika
  • finely chopped fresh herbs, such as thyme or dill


Slice the potatoes 1/8 inch thick, making sure to keep the thickness as consistent as possible so that they bake evenly.  Place in a bowl and cover with warm water; let soak for 45 minutes.  Drain the water and pat the potatoes dry with towels.  (Cook's Note: the soaking process draws out some of the starch which helps the potatoes to bake crisp instead of gummy or soft.)

Preheat the oven to 450.  Line two baking sheets with parchment paper.  Place the potato slices in a single layer on the baking sheets.  Spritz with olive oil and sprinkle generously with the seasonings.  Turn the potatoes over and repeat.

Bake potatoes for about 25-30 minutes until golden brown and crisp; turn the potatoes over halfway through and rotate the pans as needed so that they brown evenly.


Yields about 4 servings


Recipe from Curly Girl Kitchen

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