Ingredients:

  • 3 large Russet or Baking Potatoes (approx. 680 g)
  • Cold Water, as needed (for soaking)
  • 2 Tbsp Extra Virgin Olive Oil or Neutral Oil (30 ml)
  • 1 tsp Fine Sea Salt, or to taste (5 g)
  • 1/2 tsp Freshly Ground Black Pepper (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Wash the potatoes thoroughly. Using a mandoline, slice the potatoes into razor-thin rounds (aim for 1.5 mm thickness). Uniformity is vital for crispness.
  3. Immediately place the slices into a large bowl filled with cold water. Swish gently until the water turns cloudy with starch. Drain, refill, and repeat 2-3 times until the water runs mostly clear.
  4. Drain the potatoes one last time. Spread the wet slices in a single layer over clean kitchen towels. Layer another towel on top and press firmly to wick away as much moisture as possible. This meticulous drying step is critical.
  5. Transfer the very dry potato slices to a clean, dry bowl. Drizzle with the 2 Tbsp of oil and toss gently until every slice is just coated. Season generously with salt and pepper.
  6. Arrange the potato slices on the prepared baking sheets in a single layer. They must not overlap.
  7. Place the sheets into the preheated oven. Bake for 10 minutes.
  8. After 10 minutes, use tongs to carefully flip each chip (or toss the pan). Reduce the oven temperature slightly to 350°F (175°C) and continue baking for another 15-20 minutes.
  9. Monitor the chips closely. Remove the chips that are golden brown and firm (due to natural variations, some will cook faster) and place them on a wire rack.
  10. Allow the baked chips to cool completely (5-10 minutes). They will firm up and become shatteringly crisp as they cool before serving.