Spiced Potato Chips2017-07-22
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
I love this way to prepare potatoes because it sort of tastes like chips but they are a bit thicker so it totally counts as a side dish. Growing up, my mom always used to make these as a side to lamb chops or steak even though they would be great with almost anything. They’re also perfect on their own as a snack or as a base for an appetizer such as our crostinis. Ditch the bread and replace it with these potatoes. I use a mandolin for slicing these because it keeps them consistent and is quick. You could also slice them in a food processor with the slicer attachment or by hand. I prefer to use yellow waxy potatoes such as Yukon gold but you can use minis, purple, red skinned etc.
- 4-5 large potatoes. Look for ones that are similar size and uniform shape. I usually buy 3/4 of a potato per person but because these are so addictive and easy to just keep eating like potato chips make an extra one! If the potatoes are really small buy 1 – 1 ½ per person.
- 2 Tbsp oil
- 1 tsp smoked sweet paprika
- 2 tsp dehydrated roasted garlic flakes or garlic powder
- 1 tsp old bay seasoning
Preheat oven to 350F.
Slice potatoes about 1/8th inch thick, (thicker than potato chips).
Place on a parchment lined baking sheet in a single layer. It's ok for some to overlap but that area won’t get crispy (but will still be delicious).
Drizzle with oil and sprinkle on seasonings.
Bake in oven for about 35 minutes.