Baked Orange, Thyme and Onion Potato Chips

Preheat oven to 375 F.

Rinse russet potatoes well and dry them on paper towels. Using a mandolin (carefully) or a very sharp knife thinly slice the 4 potatoes and set them aside on a clean work surface. You will be coating them soon.

Zest the oranges and set zest aside in a medium size bowl. Place fruit in a zip-lock bag in the refrigerator for a later use. Add onion salt and thyme into the bowl with the zest. Use a fork to mix together well.

Add thinly sliced potatoes into the mixture coating them well. Once coated, place the chips on two 9 x 12 non-stick baking sheets in a single layer. If there is any orange-thyme-onion mixture leftover just sprinkle it on the chips after baking. Place the pans in the 375 F oven and bake for 8-10 minutes or until golden brown.

Remove from oven and allow to cool. Store in an airtight container or gallon sized zip-locked bags. Enjoy!