Garlic Parmesan Potato Chips

How to Make Garlic Parmesan Potato Chips

1. 1

   Step 1: Slice and soak the potatoes

   Wash and dry the potatoes, then slice them very thin (about 1/16–1/8 inch) using a mandoline or sharp knife for even cooking. Place slices in a large bowl of cold water and soak 20–30 minutes to remove excess starch, which helps achieve maximum crispness.

   For this step

   • 1 1/2 lbYukon Gold or russet potatoes, thinly sliced
   
2. 2

   Step 2: Dry and season the slices

   Drain the potatoes and rinse briefly, then spread them on clean kitchen towels and pat completely dry. Toss the dry slices in a large bowl with cornstarch, olive oil, garlic powder, kosher salt, and black pepper until evenly coated.

   For this step

   • 1 1/2 tbspcornstarch
   • 2 tbspolive oil
   • 1 tspgarlic powder
   • 1 tspkosher salt (for seasoning)
   • 1/2 tspfreshly ground black pepper
   
3. 3

   Step 3: Arrange and bake until crisp

   Preheat the oven to 400°F (200°C). Arrange potato slices in a single layer on parchment-lined baking sheets (use two sheets if needed) and bake for 20–25 minutes, flipping or rotating the pans halfway through, until edges are golden and crisp.
   
4. 4

   Step 4: Toss with Parmesan and herbs

   While the chips are still warm, transfer them to a large bowl and gently toss with the grated Parmesan, chopped parsley, thyme leaves, and lemon zest. Taste and finish with a light sprinkle of flaky sea salt if desired.

   For this step

   • 3/4 cupfinely grated Parmesan cheese
   • 2 tbspfresh parsley, finely chopped
   • 1 tspfresh thyme leaves, stripped
   • 1 tsplemon zest (finely grated)
   
5. 5

   Step 5: Cool and serve

   Let the chips cool on a wire rack or a paper-towel lined platter for 5 minutes to firm up further; they will crisp as they cool. Serve at room temperature with dips or as part of a snack spread and store any leftovers in an airtight container for up to 2 days.
   

1. Wash and dry the potatoes, then slice them very thin (about 1/16–1/8 inch) using a mandoline or sharp knife for even cooking. Place slices in a large bowl of cold water and soak 20–30 minutes to remove excess starch, which helps achieve maximum crispness.
2. Drain the potatoes and rinse briefly, then spread them on clean kitchen towels and pat completely dry. Toss the dry slices in a large bowl with cornstarch, olive oil, garlic powder, kosher salt, and black pepper until evenly coated.
3. Preheat the oven to 400°F (200°C). Arrange potato slices in a single layer on parchment-lined baking sheets (use two sheets if needed) and bake for 20–25 minutes, flipping or rotating the pans halfway through, until edges are golden and crisp.
4. While the chips are still warm, transfer them to a large bowl and gently toss with the grated Parmesan, chopped parsley, thyme leaves, and lemon zest. Taste and finish with a light sprinkle of flaky sea salt if desired.
5. Let the chips cool on a wire rack or a paper-towel lined platter for 5 minutes to firm up further; they will crisp as they cool. Serve at room temperature with dips or as part of a snack spread and store any leftovers in an airtight container for up to 2 days.