Oven-Fried Potato Chips
Thin russet or Yukon slices bake with butter into crisp, salty chips for when you want snack-shop crunch from your own oven.
Prep 20 min · Cook 15 min · Total 40 min · Makes 4 servings
Ingredients
- 4 russet potatoes, peeled and sliced diagonally 1/8 inch thick
- 1/2 stick of butter, melted
- Kosher salt to taste
Directions
- Heat the oven to 500 degrees F, or 260 degrees C. Coat 2 large baking sheets with nonstick cooking spray. Choose heavy-duty pans, or use a flat roasting pan that is built for high heat, since a regular cookie sheet can buckle.
- Set the potato slices in a bowl filled with ice water and let them sit for 5 minutes to rinse away some of the extra starch. Pour off the water, then blot the potatoes thoroughly with paper towels.
- Spread the potatoes across the baking sheets in a single layer. With a pastry brush, coat the slices with the melted butter.
- Slide the pans into the oven, then turn the heat down to 450 degrees F, or 230 degrees C. Bake until the edges turn golden brown, about 12-15 minutes, depending on how your oven runs.
- Take the chips out of the oven and season them with salt before serving.