Oh, Oven Chips, how I do love thee. Your dark, crispy edges. Your intense saltiness. You’re so easy, and so eminently flexible. You’re perfectly comfortable with burgers, but you can dress up, too, and go alongside a fancy fish entree.
oven-baked potato chips
2 fist-sized Yukon gold potatoes
2 Tbsp. olive oil
coarse salt
dried thyme or Herbes de Provence
Preheat oven to 400 degrees. Wash potatoes (peel or don’t: your call). Using a mandoline, slice them thinly. In a medium bowl, toss the potato slices with 1 Tbsp. olive oil (more if needed). Cover a large rimmed baking sheet with foil, smear with more olive oil. Place the potato slices on the baking sheet, overlapping slightly. Sprinkle generously with coarse salt and herbs to taste. Bake until golden brown and getting crisp on the edges, about 25 to 30 minutes.
Yum. I also did this recently with sweet potatoes–also yum. 🙂