These homemade potato chips are the crispiest, most delicious potato chips youll ever eat.
Russet potatoes are cut into slices, then oven-fried with butter and salt.
My father, being of German and Austrian descent, loves potatoes, in every form.
Elise Bauer
(Cue clouds parting, sunlight beaming through, and choruses of angels singing Hallelujah!)
These crispy thin potato slices are just divine.
I call them potato chips because they taste like the best potato chips you will ever have.
Elise Bauer
But I suspect that one might not classify them as a chip given their 1/8 inch thickness.
In any case, they are really really good.
However, this recipe will work with any other potatoes, or even sweet potatoes.
They just won’t be as crispy, but will still be delicious.
Here’s our little guide onhow to buy and store potatoes.
Here are some options.
Store them in an airtight container in a cool, dry place.
The homemade chips will keep for about 7 days at room temperature.
Grease 2 large baking sheets with non-stick cooking spray.
double-check you are using sturdy baking sheets, or a flat roasting pan that can take high heat.
A standard cookie sheet may warp.
Drain, then pat the slices dry with paper towels.
Arrange the sliced potatoes in a single layer on the baking sheets.
Use a pastry brush to brush the potato slices with melted butter.
Put in the oven and lower the temp to 450F (230C).
Bake until the edges are golden brown, about 12 to 15 minutes, depending on your particular oven.
Remove from the oven and sprinkle with salt to serve.
