Easy Baked Potato Chips (Vegan)

These crispy potato chips are simple and extra crunchy. They only have one ingredient. Potatoes. I like to put a little salt and pepper on them, but that's optional. This recipe does require a mandolin. Without one you'll never get thin enough and even slices. Even if you could it'd probably take all day. But if you have a mandolin this is a great use for it.

Wash potatoes. I like to leave the skin on. It tastes great and is full of nutrition. Spray baking sheets or cookie sheets generously with nonstick spray. Potatoes will stick badly if you're not liberal with the spray. One large potato with fill up one standard sheet pan with one layer of slices. You can go with a two layer approach, but if you do, you'll need to remove the bottom layer after 20 minutes and then continue cooking the upper layer for 10 minutes longer. Alternatively you could work in batches. One layer at a time, but then refill the sheet pan with a new layer and return to the oven.

Preheat oven to 425 F. Slice your potatoes to 1/8 inch thickness using your mandolin. Arrange on the cooking sheets. Sprinkle with salt and pepper if desired. Bake for about 20 minutes or until potato slices are golden brown and crispy. Serve immediately. They cool very quickly.