this is an easy recipe. we do a medium sized potato for the two of us, more for company, wing it the the amounts of oil and salt.
yukon gold potato or russet
Preheat oven to 400 degrees. set your cookie sheet in the oven w/ a dollop of coconut oil just till it melts then remove pan (for a large cookie sheet full of potatoes, use about 2 Tbl coconut oil).
Meanwhile, slice potatoes into rounds, 1/8 to 1/4 inch think. choose your width and try to stick w/ it (this is the only hard part of the recipe) otherwise your chips will not cook at the same speed. spread out potato rounds on the pan, squishing and flipping in the oil. fill the pan w/ potatoes, sides touching is okay. sprinkle w/ salt and place in the oven.
Keep an eye on your chips as they cook! they will need one flip at around 5-10 minutes, peek under one chip to see how the bottom is looking as it will brown first. after the flip, you may want to sprinkle w/ a bit more salt. when crispy to your liking, remove from oven and just try not to burn your tongue as these are absolutely incredible hot!
For sassy upgrades, sprinkle w/ curry powder, fresh or dried herbs, or use another flavorful oil that works at high heat!