Yield: 80 chips
|2 larges||Baking potatoes well scrubbed|
|2 teaspoons||Extra-virgin olive oil or as needed|
|Salt and pepper|
1. Preheat the oven to 350øF.
2. Thinly slice the potatoes no more than ⅛-inch thick. Blot the potato slices dry.
3. Lightly spray the back of a baking sheet with spray oil. Arrange the potatoes on top of the sprayed surface in a single layer and lightly brush them with olive oil. Season the slices with salt and pepper.
4. Bake the chips until golden brown, 15-20 minutes. Transfer to a cake rack to cool.
Note1: If you have a non-stick baking sheet, you can omit the spray oil.
Note2: If you have any chips left over the next few days and they become soggy, simply bake them again for a few minutes and they'll regain their crispness as they cool.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 2 Submitted By DIANE LAZARUS On 10-26-95