3-4 potatoes washed and sliced thin on the mandolin
2-3 tbsp. fat of choice I used bacon dripping and duck fat
2 tsp pink Himalayan salt
1 tsp black pepper
3 tbsp. grated Parmesan
Preheat oven to 400 degrees
Line to baking trays with parchment paper. Mix thinly sliced potatoes with oil, spices and cheese. Spread out single layer on baking sheets and bake 20 mins in pre-heated oven, rotating at halfway point; cook chips until crispy which will happen at different points. At 15 mins some thinner smaller pieces may be ready to start removing from the trays. Return the rest to the oven and check every couple of minutes until all of them are ready. I tried leaving them all for the same amount of time, but the overcooked ones tasted burnt. When I took the extra time to remove them as they were ready they were all crispy and tasty. I would say definitely worth the little bit of extra effort. Serve while still warm. I dipped mine in some of the cheese sauce from the Ham Galette, while the hubby opted for malt vinegar and more salt.
I can see a hundred different flavor combos for this recipe in the future. I love salty snack, potato chips being my favorite. I need to work on a BBQ spice first ….