Crispy Buffalo Potato Chips (Print Version)
# Ingredients:
→ Basic Chips
01 -
Two Russet potatoes, sliced super thin
02 -
Half a tablespoon of any cooking oil you like (olive, avocado, or canola works great)
03 -
Half a tablespoon of your favorite all-purpose seasoning (McCormick Kick'n Chicken is a hit!)
→ Buffalo Variation
04 -
1 tablespoon of Buffalo sauce (Frank's is always a nice choice)
05 -
Half a cup of shredded cheddar cheese
# Instructions:
01 -
Set your oven to 425°F to preheat. Put a silicone baking mat on a baking sheet.
02 -
Use a mandoline to slice the potatoes super thin (1/8 inch, or a thicker 1/4 inch if you're making the buffalo kind). Toss the slices in a bowl with the oil so everything's coated evenly. Mix in the seasoning so it's spread out nicely.
03 -
Lay the slices across the baking sheet, making sure they don’t overlap. Bake for 10 minutes, flip them over, and keep baking for 5 more minutes until they look golden. For buffalo chips, bake for 12 minutes before flipping.
04 -
If you're making the buffalo flavor, let the chips cool so they can get crispy. Then sprinkle cheese and drizzle buffalo sauce over them. Stick them under the broiler until the cheese is gooey.
# Notes:
01 -
Keep an eye on them because oven temps and altitudes can change cooking times.
02 -
Let the chips cool completely so they turn perfectly crispy.
03 -
Buffalo chips need thicker slices, so they’ll take a little longer to cook.