Ingredients
Method
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Wash the potatoes thoroughly, pat completely dry, and slice into 1/8 inch thick rounds.
- Add the potato slices to a large bowl, drizzle with olive oil, and sprinkle with garlic granules, dried mixed herbs, and salt.
- Toss until every slice looks lightly glossy and evenly coated with seasoning.
- Arrange the slices in a single layer on the baking sheet without overlap.
- Bake for 25 minutes, flip the slices, then bake 10 minutes more until fork tender in the center and golden brown and crisp at the edges.
- Rest the potatoes on the baking sheet for 5 minutes, then serve warm.
Notes
- Dry the potatoes thoroughly before slicing to prevent steaming and improve crispiness.
- Keep slices at 1/8 inch thick and avoid overlap on the pan for the best crunch.
- Refrigerate leftovers in an airtight container up to 3 days and reheat on a sheet pan at 400°F until crisp.
- Keep slices at 1/8 inch thick and avoid overlap on the pan for the best crunch.
- Refrigerate leftovers in an airtight container up to 3 days and reheat on a sheet pan at 400°F until crisp.