Oven Baked Potato Chips…..and an Interview.

One of my greatest vices are Potato Chips.

Sour Cream and Cheddar, Kettle, Spicy Jalapeno.….I love them all. Salty, crunchy—and they’re so freaking addicting.

I’m not embarrassed to admit that I can polish off an entire bag by myself in one fell swoop. And I’m not talking about one of those small snack-bags either :)

These Oven Baked Potato Chips are an easy and “healthier” way for me to fulfill my chips cravings. This is a basic recipe but would be great with the addition of herbs or even Parmesan cheese–YUM! Just be sure to keep a close eye on them while they’re baking as some can brown faster than others.

On another note, I recently participated in a fun event with Gordon Attard from Pimp That Food. Check out my interview with him as May’s Food Blogger of the Month. Thanks Gordon!

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Oven Baked Potato Chips
Serves 2-3

Ingredients:

1 Large Russet Potato
Sea Salt
Cooking Spray

Preheat oven to 475 degrees.

Using a mandolin or very sharp knife, thinly slice the potatoes. Use paper towels to dry off any excess moisture from the potatoes.

Cover a large baking sheet with cooking spray. Place the potato slices in one layer on the baking sheet. Spray the slices with cooking spray.

Bake the potato slices for 15-20 minutes until golden brown. You may need to flip the slices every few minutes to evenly bake them. Keep a close eye on the potatoes, as some will crisp up faster than others. Once browned, remove them from the oven and immediately sprinkle them with sea salt.

Enjoy!