I wish I would have had this recipe when I was pregnant with Jewels. I craved potatoes constantly and would stand over the stove cooking them for 40 minutes. It never occured to me to just slice the potato and throw them in the oven. These potato chips are crunchy on the outside skin and soft in the middle. I absolutely love them! My kids can't get enough. I served these with flower-shaped peanut butter and jelly sandwiches. ...and yes I labeled this post "vegie".
Clean
3 russet potatoes and slice 1/4 inch thick. I used a crinkle cutter, but you could use a knife.
In a plastic bag (or just mix in a bowl) dump:
3 T melted butter
1/4 tsp salt
Toss the sliced potatoes in the butter salt mixture.
Lay the potato slices in a single layer on a cookie sheet (I line mine with tin foil...does anyone call it "tin" anymore?)
Bake uncovered at 450 for 20-25 minutes
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