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Epicurious

Baked Potato Chips

Recipe information

  • Yield

    serves 4

Ingredients

Vegetable oil cooking spray
2 pounds russet potatoes, cut into 1/4-inch-thick slices
3 tablespoons olive oil
Pinch of cayenne pepper
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

    Preheat the oven to 400°F. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put the potatoes, oil, and cayenne in a large bowl; season with salt and black pepper. Toss to combine.

    Step 2

    Arrange the potato slices on the prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating the sheets halfway through, until the potatoes are crisp and golden brown, about 30 minutes. Spread the potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsRusset PotatoPotatoRoot VegetableVegetableSideSnackDinnerLunchDairy FreeVeganVegetarianGluten FreeNut FreeEasy5 Ingredients or FewerRoastSuper BowlCookbooks
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