Instructions

• Position an oven rack in the middle of the oven and preheat to 400°F.
• Line a baking sheet with parchment paper and set it aside.
• Peel the 4 medium russet potatoes, rinse them thoroughly, and pat them dry with a clean towel to remove excess moisture.
• Using a mandoline slicer or a sharp knife, slice the potatoes into even rounds about 1/8 inch thick. Keep the slices as uniform as possible.
• Arrange the potato slices in a single layer on the prepared baking sheet(s) so they do not overlap. Use more than one sheet if needed to keep a single layer.
• Drizzle 2 teaspoons olive oil evenly over the arranged slices. Sprinkle 1/4 teaspoon salt and cracked pepper to taste over the slices, then gently turn or brush the slices so they are lightly and evenly coated.
• Bake in the preheated oven for a total of 15–20 minutes, flipping each slice once about halfway through (after roughly 8–10 minutes), until the edges are golden brown and crispy.
• Remove the baking sheet from the oven and let the potato slices cool slightly on the sheet for a few minutes before serving.