Easy peasy.
Oven = 375 degrees Fahrenheit
Potatoes = sliced super-thin
Toss the potato slices with melted butter (not margarine), Worcestershire sauce, and Lawry’s seasoned salt.
Spread on a cookie sheet or two, trying to not overlap the slices.
Bake, flipping/stirring/shaking now and then, until the potatoes are crispy enough for you. I like mine really crispy. See that dark tiny chip on the top? That’s the one I ate first. Yum!
Enjoy!
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
I truly have a tendency to agree with all the stuff that was in fact
written in _Homemade Baked Potato Chips | Joyful Abode_.
Many thanks for pretty much all the actual
facts.Thank you-Anastasia
Sarah, I just used a knife… though a food processor would probably be MUCH faster and more consistent.
Wendy, I haven’t tried rosemary, but I bet that would be tasty. I didn’t try to “keep” them because we pretty much ate them all. I think if you had leftovers, they’d be fine as long as you crisped them up again by broiling them or putting them in the toaster oven.
These look great! Have you tried putting rosemary on them? So good! Do yours keep long? I make these sometimes but usually slightly thicker as “oven fries” but they’re only good immediately.
Sarah: A mandolin would work (or maybe a grater with a slicing side, or food processor) but I have to say for me I received a deli slicer knife (the kind that has a second part to make even slices) and it’s the only thing I’ve ever seen on an infomercial that was as good as it seemed. And it takes up less drawer space than a mandolin!
yummy, these look super delish. any tricks to slicing the potatoes thinly? i always struggle with that.