Instructions

1. Scrub the potatoes under warm running water using a nylon bristled brush to remove all dirt from the skins.

2. Peel the potatoes with a vegetable peeler or leave the peel on if you prefer chips with the skin on.

3. Cut the potatoes in half crosswise on a cutting board to create two flat, oval center surfaces.

4. Adjust the straight cut or grooved blade of a mandoline to its thinnest setting. Paper thin or about 0.5 millimeter or less is the goal.

5. Hold each potato half with the mandoline holder and slice it paper thin all the way through.

6. Stack single layers of the freshly sliced raw potato between pieces of paper towel on a cutting board.

7. Spray the baking screens or perforated pans with a light coating of olive oil baking spray.

8. Pull the sliced potatoes from between the stacks of paper towels and arrange them on the baking screen with at least 1/2 inch of space between each slice.

9. Mist the potato slices on the pans lightly with the olive oil spray on both sides. Use tongs or chopsticks to avoid removing oil from the slices when flipping.

10. Slide the oiled chips into a 350 degree Fahrenheit preheated oven and let them bake for at least 5 minutes.

11. Open the oven door and use the tongs or chopsticks to quickly remove any chips that are just beginning to brown to wire cooling racks.

12. Monitor the chips closely as they bake for the next 3 to 5 minutes until they are all lightly browned and moved to the cooling racks.

13. Season the oven baked chips while they are still hot with coarse salt. Sprinkle a few of your favorite dried herbs and spices to customize the baked potato chips.