Oven Baked Lemon and Black Pepper Potato Chips

I was craving some potato chips today and we just happen to have some organic russet potatoes left from our Organic haul.  So, I set out to find a recipe.

 I think I've tried to make them before and they didn't turn out very well.  Today, I stumbled across a recipe on Foodnetwork.com and gave it a try. (The recipe has since been removed)

 I cut my potatoes with my Pampered Chef crinkle cutter. 
I made the addition of lemon juice and black pepper.  I thought it would give it some tang. 

I squeezed the juice from half a lemon into a container and put half my potato slices into the container.  I closed it up and shook it to make sure all my potato slices were covered.

I arranged the slices on my baking stones that I sprayed with olive oil spray.

According to the original directions, you are supposed to bake at 375 for 20 - 25 minutes.  I baked mine for 15 minutes, and then flipped them and baked for 10 minutes more.   I don't think the original directions said to flip, but I thought maybe it would make them more crispy.

The original recipe recommended dried rosemary on them.  I didn't have any dried rosemary, so I sprinkled some dried Italian seasoning on them.  I like my potato chips crispy and these were a little thick, but they were still good.   I'd probably make them again.

Have you ever made oven-baked chips?



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