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10 minutes
20 minutes
40 minutes
- 1 pound Yukon gold potatoes
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- Preheat the oven to 400 degrees (200 degrees C) and line 2 baking sheets with parchment paper.
- Thinly slice the potatoes using a mandoline at the 1/8-inch setting. Arrange the slices on the baking sheets lined with paper towels.
- Cover the potato slices with paper towels for 5 minutes. Gently press down on the towels to remove any excess moisture.
- Remove paper towels. Transfer potato slices to a large bowl. Drizzle with oil and sprinkle with salt. Gently toss to coat evenly.
- Place a sheet of parchment paper on each baking sheet. Spread the potato slices evenly across the baking sheets.
- Bake the chips in the preheated oven for 10 minutes, then flip each chip over using tongs. Continue baking until golden, about 10 more minutes.
- Take the chips out of the oven and let them cool for 5 minutes to enhance their crispiness.
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