Since the peeling has a lot of nutritional benefits, it’s recommended to leave it on. Scrub the potatoes, remove blemishes and pat dry. Using a mandolin or knife, slice into 1/16” to 1/8” round pieces…depending on the thickness preferred.
In a large mixing bowl, add sliced potatoes and oil, toss to coat.
Line a rimmed cookie sheet with non-stick foil, place potato slices next to each other until the cookie sheet is filled. More than one cookie sheet may be needed, if so, place sheets on the middle and bottom racks, switch positions after the first 40 minutes. If using only one cookie sheet bake on the middle rack.
Bake for 40 minutes, turn potatoes over and bake an additional 40 minutes. If the edges are crispy remove from oven, if not, bake an additional 2-3 minutes or until lightly browned and crispy around the edges. Sprinkle with curry powder or your favorite spices.
Allow potatoes to cool at room temperature. Chips will continue to get crispier as they cool. Store in an airtight container for up to 3 days.
The potatoes shrink quite a lot; regardless the taste is pure delight and the nutrients are many.