I’ve made baked potato chips for years. While incredibly simple, these baked potato chips are wonderfully satisfying. I like to mix up equal portions of ranch dressing and barbecue sauce for a quick dip on the side. The most important part is to make sure you keep an eye on the baking time. One extra minute in the oven can easily turn your baked perfection into shards of burned blackness.
- 2 medium Idaho or red skin potatoes, washed & unpeeled
- cooking spray
- favorite dried herb blend
- Preheat the oven to 425 degrees. Line a sheet pan with foil and generously coat the foil with cooking spray. Slice the potatoes roughly ¼ inch thick lengthwise. A hand slicer works the best for an even slicing. Rinse under cold water and pat each slice dry with paper towels.
- Evenly distribute the slices in a single layer on the greased sheet pan. Be sure to not overcrowd the slices as they will stick together during baking. Generously coat the slices with cooking spray and season to taste with salt.
- Bake on the middle rack at 425 degrees for 6 minutes. Carefully flip the slices and return to the oven. Bake for an additional 4-6 minutes depending on desired crispness.
- Remove from the oven and sprinkle with your favorite dried herb blend. Allow to cool slightly before transferring to a plate as they will continue to crisp while cooling. This part is optional: I occasionally like to move the pan to the top rack for the last 1-2 minutes to add more brown color to the slices. Makes 1 serving but can be scaled for larger portions.