Red Skin Potato Chips

I rarely hear Dave say "I would eat a whole plate of those" or "I could eat those every day of the week." When he makes comments like that I know that I need to commit the recipe to memory and make it again. Last night I decided to change up the way I make roasted red skin potatoes. I usually cut them in quarters and leave bigger junks, season and roast. I decided to change it up a little and peeled the potatoes, then sliced them into thin (1/16 to 1/8 inch) round pieces as I wanted a crispier texture. After Dave's comments and my enjoying the potatoes as well, I admit, I patted myself on the back for this one.

Red Skin Potato Chips (makes enough for two people)

4 Medium red skin potatoes peeled and rinsed
1/4 C. olive oil
paprika
pepper
season salt
garlic powder
cheddar cheese optional

Slice potatoes into 1/8" slices and try to make them all the same slices. I created round slices.

Pour the olive oil into a zip lock bag, add 20 twists of ground black pepper, 10 shakes of season salt, five to seven shakes of paprika and five to seven shakes of garlic powder. This should create more of a rub than a marinade for the potatoes. Add the potatoes to the bag and let sit for at least 1/2 hour.

Preheat the oven to 425 degrees F and line a baking sheet (with sides) with parchment paper. Pour potatoes and remainder of olive oil mixture on baking sheet. Do not let potatoes overlap each other. Bake for 19-20 minutes on one side and then flip and bake for another 19-20 minutes or until you reach desired crispiness.

We also added a garlic cheddar cheese the last five minutes of baking. While the cheese tasted great, it did not allow the potatoes to become as crispy as the uncovered ones. The seasoning stands on its own, so they taste great without the cheese. So, it's your call!