Potato Chips

 Chips

• 2 russet potatoes
• 3 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

1. Preheat your oven to 425°F and line two baking sheets with parchment paper. For best results, use light-colored pans.
2. Use a mandolin to slice the potatoes into thin rounds, slightly thinner than ⅛-inch. If you don’t have a mandolin, you can use a sharp knife, though it will take a little more time and effort.
3. Rinse the potato slices in cold water, agitating them with your hands to remove the surface starch. This step is crucial for getting the chips crisp.
4. Soak the potato slices in water for 15-30 minutes, then drain thoroughly. Pat the potatoes dry with a kitchen towel to remove any excess moisture, ensuring a crisp result.
5. Return the dry potato slices to the bowl. Add olive oil, paprika, garlic powder, salt, and black pepper. Toss the potatoes with your hands until they are evenly coated with the seasoning.
6. Arrange the seasoned potato slices in a single layer on the prepared baking sheets, making sure they do not overlap.
7. Bake in the preheated oven for 20-25 minutes, flipping the chips halfway through. Bake until golden and crispy.
8. Let the chips cool slightly before serving.