Make crunchy, delicious baked potato crisps at home using the kitchen equipment you already own. Oven-baked crisps require less oil than the deep fried variety, and develop a light, roasted flavour in the dry heat of the oven. Ventilated pans allow the hot air inside the oven to flow all around each individual potato slice. Season the oven-baked crisps with your favourite dry spices to create a custom flavour combination.
Scrub the potatoes under warm running water using a nylon bristled brush to remove all dirt from the skin.
Peel the potatoes with a vegetable peeler or leave the peel on if you prefer skin-on style crisps.
Cut the potatoes in half crosswise on a cutting board to create two flat, oval centre surfaces.
Adjust the straight cut or grooved blade of a mandolin to its thinnest setting. Paper thin or about 0.5 mm (1/64 inch) or less is what you are looking for.
Hold each potato half with the mandolin food holder and slice it paper thin all the way through.
Stack single layers of the freshly sliced raw potato between pieces of paper towel on the cutting board.
Spray the baking screens or perforated pans with a light coating of olive oil baking spray.
Pull the sliced potatoes from between the stacks of paper towels and arrange them on the baking screen with at least 1.25 cm (1/2 inch) of open space between each slice.
Mist the potato slices on the pans lightly with the olive oil spray on both sides. Use tongs or chopsticks to avoid removing oil from the slices when flipping.
Slide the oiled crisps into a 180 degree C (350F) pre-heated oven and let them bake for at least five minutes.
Open the oven door and use the tongs or chopsticks to quickly remove any crisps that are just beginning to brown to wire cooling racks.
Monitor the crisps closely as they bake for the next three to five minutes until they are all lightly browned and moved to the cooling racks.
Season the oven baked crisps while they are still hot with coarse salt. Sprinkle a few of your favourite dried herbs and spices to customise the baked crisps.
Sweet potatoes make tasty oven baked crisps when they are sliced ultra-thin. They tend to get chewy in the oven if they are even a little thick.