These crispy herb-infused potato chips are a delightful snack or side dish, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Preheating the oven ensures even cooking and crispiness.
Slice the potatoes into thin rounds, about 1/8 inch thick.
Use a mandoline slicer for uniform slices, which cook more evenly.
In a mixing bowl, combine the olive oil, pepper, oregano, thyme, sage, rosemary, and salt.
Mixing the seasoning beforehand ensures even distribution on the potatoes.
Toss the potato slices in the herb mixture until evenly coated.
Ensure each slice is well-coated for maximum flavor.
Arrange the potato slices in a single layer on a greased baking tray.
Avoid overlapping the slices to ensure they crisp up properly.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Keep an eye on the chips towards the end to prevent burning.
Remove from the oven and let cool slightly before serving.
Cooling allows the chips to firm up and reach their optimal crunchiness.
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