- 3 very fresh medium-size Red Bliss potatoes
- Extra virgin olive oil cooking spray
- Sabatino truffle salt
Preheat the oven to 350°F. Line a 12x17-inch baking sheet with a silicone mat or parchment paper and coat it evenly with cooking spray.
Using a mandoline, slice the potatoes 1/16-inch thick and place them in a large bowl. Rinse the potato slices under cold water and drain. Lay the slices between sheets of paper towel and pat them dry to eliminate excess moisture.
Lay the potato slices onto the baking sheet, placing them close together but without touching. Lightly spray the tops of the potato slices with cooking spray and cover them with a second silicone mat or a sheet of parchment paper. Cover with a second baking sheet to hold the potatoes flat while they are in the oven.
Place the potatoes in the oven and bake for 10 minutes, then check their progress: the chips are done when they turn golden brown and crisp. The chips toward the outside edges of the sheet may be ready before the ones in the middle: simply remove the outer chips with a metal spatula to a cooling rack and season immediately with truffle salt. Cover and return the less done chips to the oven and check them again in 5 minutes. Continue removing batches, immediately placing each batch on the cooling rack and seasoning with truffle salt as it comes out of the oven, until all the chips are golden brown and crisp. Serve immediately.
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