Slices of baked potatoes

and dry. Leaving the skin on will add texture and flavor, but you can peel them if you prefer.

Cut the potatoes into thin slices, about a quarter of an inch thick, so they will bake until crispy.

Arrange the potato slices on the baking sheet in a single layer, making sure not to overlap them. Overlapping slices may not be crispy enough, which could lead to uneven cooking.

Brush each slice generously with olive oil or melted butter to achieve a golden, crispy surface. Flip the slices and brush the other side for even coating.

Sprinkle the slices of food with salt, black pepper and your choice of spices. Garlic powder, paprika and fresh herbs work great and add depth and aroma to the dish.

Place the baking sheet in the oven and bake the potatoes, turning them halfway through to ensure even cooking on both sides. This step is key to achieving consistency.

How to make

Start by choosing the right kind of potato for your baked slices. Starchy varieties such as