Eosinophilic Esophagitis Friendly Easy Lemon Pepper Potato Chips
Total time45 min
Prep time15 min
Cook time30 min
4.6(14)
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Learn more →Ingredients
4 servings
- 2 large russet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp olive oil
- 1 tsp finely grated lemon zest (from about 1 lemon)
- 1 tsp coarsely ground black pepper
- ¾ tsp fine sea salt
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 375°F (190°C). Set a wire rack on a large baking sheet and lightly coat the rack with cooking spray or a thin brush of olive oil.
- 2
Using a mandoline or a very sharp knife, slice the potatoes into rounds about 1/16-inch (1.5 mm) thick — thin enough to see light through when held up. Uniform thickness is important so the chips bake evenly.
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