Baked Extra Crispy Potato Chips

Instructions

1. 1

   Preheat your oven to 220°C (428°F) and line two large baking sheets with parchment paper.

2. 2

   Wash and peel the Yukon Gold potatoes. Using a mandoline or a sharp knife, slice the potatoes very thinly (about 1-2 mm thick).

3. 3

   Place the potato slices in a large bowl of cold water and let them soak for 20 minutes to remove excess starch. This helps achieve extra crispiness.

4. 4

   Drain the potato slices and pat them completely dry with a clean kitchen towel or paper towels.

5. 5

   In a large bowl, toss the dried potato slices with the olive oil until evenly coated.

6. 6

   Arrange the potato slices in a single layer on the prepared baking sheets, making sure they do not overlap.

7. 7

   Sprinkle the sea salt evenly over the potato slices.

8. 8

   Bake in the preheated oven for 15-20 minutes, flipping the chips halfway through, until golden brown and crispy. Watch closely to prevent burning, as baking times may vary depending on thickness.

9. 9

   Remove the chips from the oven and let them cool on a wire rack for a few minutes to crisp up further.

10. 10

    Serve immediately or store in an airtight container once completely cooled.