Cracked Pepper Baked Potato Chips

Chips are one of my favorite snacks; since they are not the healthiest option to munch on I have dabbled in making my own baked versions of the classics.  I have successfully made pita and tortilla chips and decided to give potato chips a try.  I looked to Ellie Krieger’s book, So Easy.  I made her Cracked Pepper Baked Potato Chips to go along with Cooking Light’s Turkey Meatball Reuben Subs.  These chips turned out really well.  I baked them a few minutes longer than called for, and used a mandolin to create even chip widths.  I salted them generously after removing them from the oven and they were tasty both warm and at room temperature.  

-Heather

Cracked Pepper Baked Potato Chips
Ellie Krieger

Ingredients
3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
Salt

Directions
Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F.

Arrange potato slices in 1 layer on 2 cookie sheets.

Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.