A note about the potatoes: I used small red potatoes because I wanted a colorful side dish. You can use ANY potato you want, including Idaho, Yukon gold, purple... or a mix of varieties. It's completely up to you!
A note about the salt: I love the crunch of sea salt on potato chips. If you don't have sea salt, use any coarse salt you have on hand (kosher salt is a great substitute).
Baked Potato Chips with Garlic and Oregano
1 1/4 pounds small red potatoes, sliced crosswise into 1/4-inch thick rounds
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon sea salt or coarse salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees. Line a large baking sheet with foil or parchment paper.
In a large bowl, whisk together the oil, garlic powder, oregano, salt, and pepper. Add the potatoes and toss to coat, making sure every slice is coated on both sides (you may have to use your hands here).
Transfer the potatoes to the prepared pan, in a single layer without touching each other (this ensures golden brown, crispy edges).
Roast for 15 to 20 minutes, until the potatoes are browned and crispy.
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