Homemade ranch and bbq chips
1 large potato
For ranch topping (half the batch):
1/4 tsp sea salt
1/2 tsp onion powder
1/2 tsp dill
1/2 tsp garlic powder
For bbq topping (other half):
1/4 tsp seasoned salt
1/2 tsp chili powder
1/4 tsp chipotle chili powder
1/2 tsp garlic powder
Slice whole potato very thin – I used a mandolin slicer on setting “2″. I purchased it at William Sonoma. Preheat your oven to 350 and lay potatoes out on either parchment or foil liner on a pan – parchment works better. Spray liner with olive oil and then spread out potatoes in a single layer. Sprinkle flavoring on each chip and then bake for 10-15 mins, but keep an eye on them so they don’t burn!
