Ingredients:

  • 2 large Russet potatoes (approx. 500g)
  • 2 liters ice cold water
  • 15 ml extra virgin olive oil
  • 5 g fine sea salt
  • 2 g smoked paprika
  • 1 g garlic powder

Instructions:

  1. Use a mandolin to cut the Russets into 1.5mm rounds. Note: Uniformity is the key to even cooking.
  2. Place the slices in the 2 liters ice cold water for 30 minutes. Note: This removes the excess starch that causes sogginess.
  3. Drain the water and rinse the slices under cold running water until the water runs completely clear.
  4. Lay the slices in a single layer on clean towels and pat them dry with more towels.
  5. Let the slices air dry for an additional 10 minutes. They should feel like parchment paper.
  6. In a dry bowl, toss the slices with 15 ml extra virgin olive oil, 5 g fine sea salt, 2 g smoked paprika, and 1 g garlic powder.
  7. Set your device to 360°F (182°C) for 3 minutes. Note: A hot start prevents sticking.
  8. Place the slices in the basket, overlapping slightly but not piled deep.
  9. Cook for 15 minutes, shaking the basket vigorously every 5 minutes.
  10. Continue cooking until the edges are golden and the chips feel rigid.