hot potato.

So, the idea was to bake my own potato chips, but I should’ve known from the beginning that my terrible cutting technique would never allow for such a feat. Instead, I ended up with thicker but equally tasty baked potato slices, seasoned with plenty of herbs and spices, kinda like hasselback potatoes peeled apart - delightfully crunchy on the outside, satisfyingly tender in the middle. YUM. And so easy to make it’s almost silly to post a full recipe. (but I will anyway, it’s been a LONG LONG time since the last one!)

No mayo at home so my ketchup was missing its usual partner-in-crime, but siracha + mustard did just fine as a sub.

Baked Potato Slices
enough to fill a medium bowl :)

5 medium potatoes, washed 
2 tbsp. olive oil
1 tbsp. chili powder
1 tbsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper

Preheat oven to 425 F. 

Slice potatoes to desired thickness. Make sure to maintain consistency in thickness to ensure even cooking. Place on a greased baking sheets (or line with foil) without overlapping. Drizzle with olive oil.

Mix together herbs and spices in small bowl. Sprinkle over potatoes slices.

Bake for about 45 minutes, until edges are crispy and and centers are tender (fork goes through easily). Cool slightly before removing from pan and serving.

Serve with dip if desired (not necessary since they are sufficiently tasty just as is, but ketchup + a little siracha and mustard adds a little more kick)