Crispy oven roasted potato slices are easy to make and taste like potato chips!
Preheat the oven to 400°, and prepare 2 cookies sheet with parchment (may place directly on sheet too)
Finley slice the potatoes in a food processor with the slicing blade, or alternately use a mandolin slicer. It's important the slices are all roughly the same thickness so they cook evenly. A tip: use gentle, consistent pressure to plunge the potato through the slicing blade for consistent thickness. If you push aggressively, your slices will be much thicker. If you don't push at all, they will be paper thin. Neither of these is wrong, but it will change the total roasting time.
Toss the slices with the avocado oil and garlic powder, and sea salt, being sure to coat all the pieces...add more oil if necessary.
Spread the slices on a greased cookie sheet, making sure not to overcrowd them, roughly one layer.
Sprinkle the cheese if you are using it.
Roast the potatoes in a 400° oven for 20-40 minutes, depending on the level of crispness you desire and the thickness of your slices. We like ours crunchy!! I use one of my favorite kitchen tools to scrape the slices up and off the cookie sheet: a pastry scraper. If you don't own one of these, I highly recommend them for multiple uses around the kitchen, I got mine years ago for a few dollars at Ross!
Recipe via tessadomesticdiva.com