Oven Roasted Salt and Pepper Potato Chips

Who knew there were only 4 ingredients between you and Heaven? I’m talking about potato chips. Crispy and delicious and you better believe you can’t eat just one. Honestly, I don’t think these homemade oven roasted potato chips need many words…

Besides, I lost my notes about preparing and cooking them, so this’ll be short and sweet 🙂

Peel ’em.
Slice ’em.
Oil ’em.
Roast ’em.

That oughtta do it. Get to it.

(easiest post I ever wrote)

Alright, alright. I’ll give you an actual recipe for oven roasted potato chips. As with any veggie roasting operation, there is nothing absolute. You just need the veggies (duh), a wicked hot oven, and oil. The rest is up to you…including the shape and size of the veggie (just keep it uniform), the length of time you cook, and the amount of oil you use.

If you like your potatoes crispy, use more oil and a longer cooking time, and cut them more thinly. Reverse all of those instructs for less crispy potatoes. As with most roasting situations, I like to preheat the oiled baking sheet to ensure maximum roasting time for all sides of the veggie. (this technique works great with Brussels sprouts and sweet potatoes too!)

As you can see, I like mine crispy. If we ever share a bag of potato chips, you and I, expect some unladylike behavior while I aggressively go after the burnt ones 😉

Oven Roasted Salt and Pepper Potato Chips
Serves 4

Prep time: 15 minutes     Cook time: 8-12 minutes

4 medium white potatoes
2-4 tablespoons olive oil
salt and pepper

Preheat oven to 450 degrees Fahrenheit. Set the oven rack in the center of oven. Prepare a baking sheet with spray oil. Once the oven is up to temperature, put the baking sheet in the oven to preheat it.

Wash or peel the potatoes. Cut them thin, about 1/16″ thick. Put them in a large mixing bowl, drizzle 2 tablespoons oil over, and mix thoroughly to make sure all slices are coated. Add another 1-2 tablespoons of oil if necessary. Remove the preheated pan carefully from the oven. Place the potato slices in a single layer on the baking sheet, without allowing them to overlap. Sprinkle generously with salt and pepper. Place in center rack of oven, and roast for about 8-12 minutes total, flipping the slices over half way through. Let rest on the baking sheet for 1-2 minutes before serving. Potatoes will be very hot.

ENJOY!