Po-tay-to, Po-tah-to — chips

David and I have been trying to get our week night dinner routine in sync, so were trying to revisit old recipes, which means… lots of our new recipes are now side dishes. Soooo get ready for a ton of new ways to spice up your weeknight dinners. Last Friday we actually had a weekend at home, but we had a huge list of home projects to tackle, including yard work, house cleaning, and the awesome bench we refurbished!! So, meals kind of took a back seat and on Friday night we made out avocado egg salad, and wanted to add a little something extra to the meal so we made some homemade potato chips… Probably not our best effort for lack of consistency, we definitely need a mandolin to avoid differences in cook times. But the ones that just happened to be cooked perfectly were quite tasty, so we will definitely be trying this again… POST mandolin purchase.


  • russet potatoes
  • olive oil
  • seasoned salt


Wash the potatoes, then slice them as evenly as possible, consistency is key!


Once you have sliced them all, coat them in olive oil and the toss with seasoning salt until they are well coated with the seasonings.


Spread them out on a cookie sheet and then bake them at 425 for 30 minutes


Once they are done baking let them cool for 5-10 minutes and then serve!



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