Ingredients:
2 medium new potatoes
1/8 teaspoon salt
1/8 teaspoon hot chili powder
1 teaspoon olive oil
Directions:
Wash the potatoes well and slice them very thin (you can leave the skin on)- I just use a knife, but the slices will be more even with a slicer.
Drop them into a bowl of cold salted water as you slice.
When all the potatoes are sliced, drain and pat the slices dry.
Place back into a bowl.
Add the oil, salt and chilli powder to the potatoes and toss well- I like to do this with clean hands but feel free to use a ziploc bag.
Heat a non-stick skillet on medium heat and spray with cooking spray if desired.
Place the seasoned potato slices on the skillet in a single layer.
Let cook for 2 minutes, then flip the slices over.
Continue flipping until both sides are spotted brown.
Note 1: Adjust the salt and chilli powder to your taste.
Note 2: The thinner you slice, the crispier the thins will be and the faster it will cook- So the cooking time specified here is approximate.
Servings: 2
Time preparation: 10 min.
Time total: 18 min.