Who doesn’t like potato chips? Nobody! But I’m sure many of us don’t eat a lot of them since they’re so oily. Luckily, you can make chips at home and control the oil and salt levels. Since they’re baked, not fried, I just toss them with a little bit of olive oil. Of course, it’s easiest if you have a mandolin to slice the taters quickly and easily. Otherwise, a cheese slicer leftover from your pregan days can work. Or, you can just practice your knife work. 
For the best chips, you’ll want a starchy russet or yukon golds. Blue potatoes definitely add some interesting color, but they crisp up unevenly.
Ingredients:
potatoes
olive oil
salt and pepper – to taste
Instructions:
1. Preheat oven to 475 degrees (aka hotter than the sun).
2. Slice potatoes with a mandolin, as thick or thin as you like.
3. In a large bowl, toss potato slices with olive oil.
4. Spread in a single layer (not overlapping) on a cookie sheet. Bake thin slices for 20 minutes, or thick slices for up to 40. Check every 10 minutes and remove any chips that have browned, then let the rest keep cooking.
5. Sprinkle with salt and pepper, and enjoy!
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So, expand on the uneven baking of the purples. Is it that there are soft patches intersperced with the crispy? How is that bad?
Looks good Jo! And is that “THE” hummus in the bowl?? mmm. ..
Yeah, one side of the purples was almost burned and the other side soft. They still tasted great, but I wanted to warn people. And yes, that would be Asmar’s Hommus. It was a great dinner.
Am I to understand that this was your dinner Jo? Tisk tisk! lol It looks/sounds really good…..we’ll see if my mandolin cooperates (it prefers not to….).
What? You’ve never had a dinner of potatoes and hummus, Nikki? Just because the potatoes were sliced thin and baked into chips, as opposed to say roasted in cubes..doesn’t make it any different
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hi thanks ssooosososo much for that you are absouloutley awesome p.s and healthy once again THANKS SO MUCH!!!!
Sounds delicious, I love self made potato chips. I will try this recipe and maybe add some variations to it on my blog.
Awesome!! I look forward to seeing some variations
I dont have a mandolin but i used a potato peeler and it seemed to work good… a bit thin but not bad. Thanks for the great instructions!