I made my own potato chips for the first time tonight.

I used the mandoline to slice up a large Yukon Gold potato which I then tossed in a drizzle of extra virgin live oil and some Kosher salt. I roasted the slices (I didn’t feel like deep frying for the first time when I was cooking other things), flipping once after about ten minutes. Once finished, I dressed the crisp slices with another sprinkle of Kosher salt (though perhaps it should have been the only salt), fresh ground black pepper, fresh thyme, and freshly grated Parmigiano-Reggiano.

They are pretty much my new favorite potato chip.

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