Low Iodine Vanilla Potato Oven Chips
Total time45 min
Prep time15 min
Cook time30 min
4.9(11)
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Learn more →Ingredients
4 servings
- 2 lb russet potatoes (about 3 medium), scrubbed
- 3 tbsp olive oil
- 1 tsp pure vanilla extract
- ¾ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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