Homemade Pringles-Style Potato Crisps

Ingredients

• 4 large russet potatoes (about 2 pounds)
• 2 tablespoons olive oil (or any neutral oil)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked or sweet)
• 1 teaspoon pepper
• 1 tablespoon nutritional yeast (for a cheesy flavor)

Instructions

1. Prepare the Potatoes: Wash and peel the russet potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes thinly (about 1/8 inch thick).
2. Soak the Slices: Place the potato slices in a bowl of cold water and let them soak for at least 30 minutes.
3. Preheat the Oven: Preheat your oven to 400°F (200°C).
4. Dry the Potatoes: After soaking, drain the potato slices and pat them dry thoroughly with paper towels.
5. Toss with Oil and Seasoning: In a large bowl, combine the dried potato slices with olive oil, salt, baking powder, and your choice of seasonings.
6. Arrange on Baking Sheet: Spread the potato slices in a single layer on a baking sheet lined with parchment paper.
7. Bake the Crisps: Bake in the preheated oven for 15-20 minutes, flipping the chips halfway through.
8. Cool and Enjoy: Allow the potato crisps to cool on a wire rack before serving.