Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Ingredients
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Vegetable-oil cooking spray
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2 pounds russet potatoes, cut into ¼-inch-thick slices
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3 tablespoons olive oil
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Coarse salt
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Pinch of cayenne pepper
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Freshly ground pepper
Directions
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Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
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Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
Krause, Johansen