Recipe borrowed from Carrie’s Sweet Life

Ingredients:
2 large russet potatoes, washed, not peeled
3 Tablespoons extra virgin olive oil
seasoning salt
garlic powder

Preparation:
Preheat oven to 400 degrees F. With a mandolin or the thinnest blade or a sharp knife, slice potatoes into thin slices. Place sliced potatoes on paper towels to gently pat dry. With a pastry brush, very lightly brush the potatoes with extra virgin olive oil. Lightly sprinkle one side of the potatoes with kosher salt and garlic salt. Place seasoned side of potatoes down onto 2 large baking sheets that have been sprayed lightly with cooking spray then do the same to the unseasoned side. Place in oven and bake for 12 minutes. Remove and flip each potato. Bake for an additional 10-12 minutes or until golden brown. If you have one baking sheet on the bottom rack, it will brown a bit faster so watch closely. Remove chips and place onto a cooling rack for 5-10 minutes to finish crisping, then serve.

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