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Epicurious

Potato Crisps

2.5

(1)

Recipe information

  • Yield

    Makes about 12 potato crisps

Ingredients

olive oil
1 large russet (baking) potato

Preparation

  1. Step 1

    Preheat oven to 400°F. and brush a baking sheet well with oil.

    Step 2

    Peel potato and trim to form a rectangle about 3 by 1 1/2 by 1 inch. Halve rectangle through 1 -inch side to form 2 rectangles about 3 by 1 1/2 by 1/2 inches. With a mandoline or other hand-held slicing device slice potato 1/16 inch thick on the long narrow side of each rectangle to form strips about 3 by 1/2 inches. On oiled sheet arrange strips, 4 at a time, overlapping ends to form squares. Brush each square with oil and sprinkle with salt to taste.

    Step 3

    Bake crisps in middle of oven 10 minutes, or until golden brown. Transfer crisps to a rack to cool. Potato crisps keep in an airtight container 3 days.

TagsRusset PotatoPotatoRoot VegetableVegetableStarterSnackSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianOven BakeGourmet
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