Baked Potato Chips
These chips alone are reason enough to never eat store bought chips again. They are delicate and melt in your mouth good, but also sturdy enough to hold any dip or toppings you can muster up.
*4 tablespoons olive oil
*1 teaspoon finely grated lime zest
* 2 teaspoons kosher salt
* 1 russet potato, scrubbed or peeled depending on personal preference (Each potato yields about 50 chips if cut with adjustable slicer and 30 if sliced by hand)
Put oven racks in the upper and lower thirds and preheat oven to 375°F. Stir lime zest together with salt in small bowl. Brush olive oil over two large baking sheets with sides. Cut potato very thin, preferably with an adjustable blade slicer, and arrange in one layer on baking sheets.
Lightly coat slices with remaining oil and dust with lime salt. Bake for 5 minutes and switch positions of baking sheets and bake until golden brown, 10-15 minutes total, checking frequently after 10 minutes. Transfer chips to cooling rack and let cool for 5 minutes to serve warm or ten minutes to serve cool.
Finally, sit back, relax and enjoy your own perfectly cooked chips with your favorite dip.