Classic Baked Potato Chips

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line two large baking sheets with parchment paper.

2. 2

   Wash and peel the russet potatoes. Using a mandoline or a sharp knife, slice the potatoes into very thin rounds, about 1-2 mm thick.

3. 3

   Place the potato slices in a large bowl of cold water and let them soak for 10 minutes to remove excess starch. Drain and pat the slices dry thoroughly with a clean kitchen towel.

4. 4

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

5. 5

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

6. 6

   Sprinkle the sea salt evenly over the potato slices.

7. 7

   Bake in the preheated oven for 15-20 minutes, flipping the chips halfway through, until they are golden brown and crispy. Watch closely to prevent burning.

8. 8

   Remove the chips from the oven and let them cool on the baking sheets for a few minutes. They will crisp up further as they cool.

9. 9

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