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2-3 russet potatoes

1/4 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 tablespoons avocado oil
Sea salt to taste


Preheat oven to 450. Using a mandolin (this is key to get them paper thin), shave peeled potatoes in rounds. Place in a large colander and rinse well with cold water. This will remove excess starch and help them crisp up. Without drying, transfer rounds into a large bowl and add seasoning and oil. Massage well. It’s okay if there is water on the pan, that will help cook them and prevent burning without the need of additional oil. Spread out on two large baking sheets on parchment paper or slightly coated with oil. Overlapping is okay, but try to keep them as one layer to prevent sogginess. Bake in oven for 15 minutes or until the edges start to brown. Flip with a spatula and bake again another 20 minutes until crispy to your liking. Let cool for a few minutes (will crisp up more as they cool) and serve!