Sea Salt and Olive Oil Roasted Potato Chips

Put away your deep fryer for this dish! Roasting potatoes in the oven shaves off loads of calories and fat, and the potatoes bake up crisp and delicious. I added sea salt and freshly ground black pepper - I love the crunch of sea salt on the potatos. If you don't have sea salt, use any coarse salt you have on hand. 

Sea Salt and Olive Oil Roasted Potato Chips

4 Yukon gold potatoes, sliced into 1/4-inch thick slices
Olive oil
Sea salt or coarse salt
Freshly ground black pepper

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper. 
Place the potatoes in a large bowl and add enough olive oil to generously coat each slice. Transfer the potato slices to the prepared pan, in a single layer without touching each other (the edges won't get crispy if the pan is crowded so use two pans if necessary). 
Sprinkle the top with the salt and pepper. 
Roast for 25 to 30 minutes, until the potatoes are browned and crispy. 

Serves 4-6