I used new potatoes for these wonderfully addictive oven-baked potato chips. I intended to make them for us to eat over the next couple of days, but they never made it off of the paper towel on which they were cooling. From my searches online, the temperatures that people recommend for baked potato chips seem to range from 350 degrees up to 500 degrees – not a whole lot of agreement there. And it seems pretty common for the chips to finish at different times. So you have to babysit these chips a bit. They also aren’t as low-fat as I usually like to make things, but they are so good, it’s worth the extra effort and the dietary splurge.
Oven-Baked Potato Chips
3/4 lb new potatoes, sliced 1/8″ thick
1 Tbsp olive oil, smoky flavor is best (I like Miguel and Valentino Smoked Extra Virgin Olive Oil)
1 tsp smoked Spanish hot paprika
1/2 tsp salt
Preheat the oven to 375 degrees while you slice the potatoes. Mix the oil, paprika and salt in a large bowl. Toss the potato slices in the oil. The pieces will stick together, so you’ll need to pry them apart to ensure that both sides of the slices are well coated. Spray 2 baking sheets with Pam (this probably isn’t even necessary with the oil, but it’s what I’ve done both times), and then arrange the potato slices on the sheets in a single layer. Put them in the oven once it’s up to temperature, and then start checking them at about 7 minutes. This is where the really interactive part starts. Despite the fact that most of my slices were about the same thickness, and I turned the baking sheets a couple of times, they seemed to be done at a rather large range of times. I started taking some off the sheets at about 14 minutes, and then ended up taking the last ones out at 21 minutes. I just pulled the sheet out, checked to see if they were crisp, pulled those ones off, and put the rest back in the oven. They take a bit of patience, but are SO worth it once you taste them!