1Preparación
- 1
Preheat your oven to 220°C (428°F) and line two large baking sheets with parchment paper.
- 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
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
Drain the potato slices and pat them completely dry with a clean kitchen towel or paper towels.
- 5
In a large bowl, toss the dried potato slices with the olive oil until evenly coated.
- 6
Arrange the potato slices in a single layer on the prepared baking sheets, making sure they do not overlap.
- 7
Sprinkle the sea salt evenly over the potato slices.
- 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.
