Low Histamine Vanilla Potato Oven Chips

Total time45 min

Prep time15 min

Cook time30 min

4.9

(11)

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Ingredients

4 servings

2 lb russet potatoes (about 3 medium), scrubbed
3 tbsp olive oil
1 tsp pure vanilla extract
¾ tsp fine sea salt
½ tsp garlic powder

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.
2
Using a mandoline or a sharp knife, slice the potatoes into rounds about 1/8-inch (3mm) thick. Transfer to a large mixing bowl and cover with cold water. Let soak for 5 minutes, then drain and pat thoroughly dry with a clean kitchen towel — the drier the slices, the crisper the chips.

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