Colorful potatoes make these chips extra pretty and special, but any ordinary small, starchy potato will work as well.
Tri-Color Oven-Roasted Potato Chips
They key to getting crispy, oven-roasted potato chips is to slice the potatoes super-thin. A madoline makes the job easy, but you can get the same results with a sharp knife.
- 2 pounds small, multi-colored, starchy potatoes
- 1/4 cup avocado oil
- kosher salt
Scrub potatoes and let dry.
Thinly slice potatoes and place on clean kitchen towel. Blot dry.
Place the potato slices in bowl and gradually drizzle with oi until thoroughly coated but not dripping in the oil; you may not need to use all the oil.
Sprinkle the potatoes with the salt and place in single layer on baking sheet without crowding. Make chips in batches to make sure the hot air can circulate around every chip.
Check the potatoes every 5 minutes to make sure they are not browning too much. Flip the potatoes after 10 minutes. When the potatoes are crisp, lightly browned and cooked through, remove from oven and cool on cooling rack. Sprinkle with more sea salt, if desired and enjoy.
Photography Cindy Rice