2 russet Idaho potatoes (or Yukon Golds)
3 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
salt and pepper, to taste
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8” thickness. Use a paper towel to dry them really well.
Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt, and pepper. Toss with your hands to combine.
Arrange the sliced potatoes in a single layer on the baking sheet so they aren’t overlapping. Bake until crispy, about 20-25 minutes. Be sure to let them cool completely before storing so that they stay nice and crispy. One cooled, store potato chips in an airtight container for up to 3 days.
You can easily adapt these oven baked potato chips to suit your tastes: Try chili powder, onion powder, za’tar, rosemary, truffle oil, or any other favorite spices you have on hand.