Roasted Thick Potato Chips

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This turned out pretty good. However, my oven does not go up to 500, so I had to time it to 450 degrees. I will definately make it again..

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Recommend using a mandolin. It made the slicing quick, easy and consistent!

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These are amazing! The key to there chips is to slices them all the same exact size, so that they all cooked at the same time, that way they turn out very crispy! i didn't have the grill seasoning, so i just used garlic salt, plain and simple and really delicious! Thank you for another great recipe Rachael!

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I love these potatoes! I leave them in my oven a bit longer to let them crisp up even more!

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SO SO SO Delicious and easy!!!!

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I recommend that you cut the potatoes very evenly, because some of mine were burnt, but the others were either perfect, or not finished. And I just kept them simple, so I just added salt and pepper...still very yummy.

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I've made these twice. Both times they cooked unevenly --too done or soggy on the same chip. While I tried different seasonings both times, they were still too strong/over spiced. Next time I'm going to try pepper only. I'm determined to perfect this becasue the recipe is easy and would be so handy to make. Hope you all will keep poting your ideas.

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First I cooked the potatoes on parchment papper, no stick and easy clean up.
I didn't have the grill mix, so I mixed salt,pepper and garlic powder.

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These were very tasty. I did not have a sticking problem, I lined the pan with foil and sprayed the foil with Pam. I did brush EVOO on both sides of the potatoes. You can change up the flavor by the seasonings you use, I would add to also season with salt. Easy, quick, goes with many different dishes. It would be best to have all the potatoes sliced the same thickness to get uniformity in crispiness.

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Has anyone tried baking them on a silpat for the sticking issue. Would they still crisp. There's always a good coating of PAM