(Baked) Homemade Potato Chips

Preheat the oven to 475ºF. Line several baking sheets with a Silpat or parchment paper.

Slice the potatoes paper thin, preferably with a mandoline (I used the number 2 setting on an OXO handheld mandoline), or with a very sharp knife.

For the sweet potatoes, toss the slices in a large bowl with 2 tablespoons olive oil. Arrange the slices in an even layer on the baking sheet and sprinkle liberally with your seasonings.

For the Russet potatoes, soak the potato slices in warm tap water for 10 minutes. Remove the slices with a slotted spoon and blot them dry. (I arranged the slices in an even layer on a dishtowel, rolled up the towel and gently pressed on the roll).

In a large bowl, toss the dried potato slices with the remaining 2 tablespoons olive oil. Arrange the slices in an even layer on the baking sheet and sprinkle liberally with your seasonings.

Bake the potatoes 13-15 minutes, flipping the sliced potatoes halfway through, until golden and crispy. Remove the potatoes and allow them to cool on the sheet 5 minutes. Transfer the potato chips to a wire rack to allow them to cool completely. Store in a tightly sealed container.

Or, if microwaving, arrange the slices on a microwave safe plate that has been greased with oil. Microwave on high 2-4 minutes per side.