Ingredients
Scale
- 1 lb. unpeeled gold or russet potatoes sliced very thin (approximately 1/16″)
- 1 tbsp. olive oil
- 1 tbsp. grated parmesan
- 1 tbsp. dry buttermilk powder
- 1 tbsp. dried dill
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. kosher salt
Instructions
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Preheat oven to 375 degrees F.
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Soak your thinly sliced potatoes in water for about 10 minutes. While they are soaking, mix parmesan, buttermilk powder, dill, garlic powder, onion powder, and salt in a medium container with a tight fitting lid.
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Drain potatoes, and dry on a kitchen towel. Dry out the soaking container well, put the dry potatoes back in, add olive oil, and toss to coat.
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Add your oily potatoes to the container with the parmesan mixture. Cover tightly with the lid, and shake very well to evenly coat the potatoes with seasoning. (Kids love helping with this part.)
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Line a baking sheet with aluminum foil, spray the foil with cooking spray, and arrange your potatoes in a single layer on the baking sheet. Bake in preheated oven for 15 minutes, then flip potatoes over, and bake an additional 10-15 minutes, or until chips are nice and brown but not burned.
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Allow chips to cool a few minutes on the baking sheet, then remove and serve immediately.
Notes
If you bake these on a wire rack, you could probably eliminate the flipping step. I’m going to try that next time, but let me know how it goes if you beat me to it!
- Prep Time: 20
- Cook Time: 30
- Category: Snack