Getting the perfect crispy texture when making baked potato “chips” is not always easy. It can take some trial and error to get the crunchy exterior that makes a chip a chip!
But, it’s worth the effort. Without the crispiness, you’ve got a pile of thinly sliced baked potato. And while these might taste delicious, they won’t deliver that satisfying crispy crunch.
The good news? The method used in this recipe achieves the results you want.
The trade off is it takes a little while to happen, so be sure to allow plenty of time for this one. It can take up to 2 hours from start to finish, but the results are oh so worth it.
TIP: For best results, use a mandoline slicer to achieve uniformly thin slices. If you don’t have one, you can also use a sharp knife or vegetable peeler.