CRISPY BAKED POTATO CHIPS

FROM WINTER 2012, BY HEATHER TRIM

These crispy chips can be baked ahead of time and reheated for a few minutes if they have lost their crispiness. Use russet potatoes as they are a little drier than other types, making for a crisper chip.

3 russet baking potatoes, unpeeled

6 tbsp (90 mL) olive oil, divided

Salt

1 Preheat oven to 400°F (200°C). Place 2 large baking sheets in the oven for 5 minutes. Slice potatoes into 1/8-inch (3-mm) slices.

2 Brush each of the hot baking sheets with 1 tbsp (15 mL) olive oil. Lay potatoes in an even layer, leaving about ½ inch (1 cm) between slices. Lightly brush top of slices with about 1 tbsp (15 mL) oil per sheet, then sprinkle with salt. Bake potatoes until they begin to turn golden, about 15 minutes.

3 Flip—they may stick a bit; if so wait a minute or 2 then flip. Rotate baking sheets and continue to bake until a deep golden brown, about 5 minutes longer. Repeat with remaining potatoes on one of the still-hot baking sheets.. Serves 6