CHIPS! You can make ‘em! I love them served as a side at dinner with roasted chicken and a green salad or as a snack if someone is forcing me to watch sports. Only trick here is that you have to WATCH them because they can go from delightfully crispy to burnt very quickly.

INGREDIENTS:

• 1 pound russet potatoes, thinly sliced (use a mandoline if you got one)

• 2 tablespoons olive oil

• big pinch of sea salt

• everything bagel seasoning and black pepper, for finishing

LET’S COOK:

1. Preheat your oven to 400°F. Toss the potatoes in the olive oil with a big pinch of salt.

2. Line them up on a cookie sheet without overlapping. This ensures they will roast and not steam.

3. Bake ‘em for about 15 minutes and then check on them. They’re so thin you don’t even need to flip them, but take them out as soon as they turn golden brown.

4. Just before serving toss them with some fresh cracked pepper and everything bagel seasoning.

[SERVES 2-3]

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