Purple Potato Chips with Maldon Salt
- serves 4
These chips are oven-baked, not fried! Serve with your favourite chip dip.
2 large purple potatoes, scrubbed
Maldon salt to taste coarse salt, to taste
3 Tbsp olive oil (45 ml)
1. Preheat oven to 400 degrees F.
2. Slice potatoes into 1/8-inch thick rounds on a mandoline or with a sharp knife. Transfer rounds to a large bowl. Add the olive oil and salt. Toss evenly to coat. Arrange potatoes in a single layer on baking sheets lined with parchment paper (or alternatively directly on an oiled sheet). Bake until lightly golden brown and crisp, about 20 to 25 minutes. Turn baking sheets often and remove any chips that have browned sooner than others. (Cooking time will vary depending on the moisture in the potato.)