Ingredients:
6 tablespoons vegetable oil or 6 tablespoons vegetable oil cooking spray
3 russet potatoes, potatoes ( baking, about 1 1/2 lb)
1 1/2 teaspoons dried thyme, crumbled
Directions:
Preheat oven to 400 F Brush 2 large baking sheets with some oil or spray with PAM*.
Peel the potatoes and slice very thin, using a mandoline or slicer. Immediately arrange potatoes in a single layer on baking sheets. Brush with remaining oil or spray with PAM*.
Bake in the center of the oven until golden, 12–15 minutes.
Transfer to wire racks while still hot.
Sprinkle chips with thyme and salt to taste.
Cool completely.
Chips may be stored for up to 3 days in an airtight container at room temperature.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.