Homemade Potato Chips

https://plantbasedandbroke.com/homemade-potato-chips/

Preheat oven to 400°F degrees
Sliced the potato into thin chips – as thinly as possible. If you can use a mandoline slicer, even better
Rinse and soak potatoes under very cold/icy water for 10 minutes. Next, pat dry the potato chips as much as possible
In a large mixing bowl, add the oil, smoked paprika, and salt. Mix well
Add the potato chips into the bowl and evenly toss with the seasonings and oil
Line a baking sheet with parchment paper. Spread the potato chips onto the baking sheet on a single layer with space in-between each chip
Bake until golden, about 15-30 minutes. Different potato chips will cook at different rates due to their variations of thickness. Pull them out when they are done
Allow your homemade potato chips to cool and further firm up, preferably on a cooling rack

Slice the potatoes as thin as possible to achieve crispiness. If sliced too thick, they’ll be tender on the inside.
No need to peel the potato. Unless you want to.
Allow the potato chip slices to cook for about 30 minutes after baking to allow them to firm and crisp up.

Midnight Chef