baked masala potato chips! 🔥🥔

Slice your potatoes (I used yukon gold) thinly using a mandolin (watch your fingers). Pat them very dry with a paper towel to remove the moisture - this will ensure you won’t end up with steamed, soggy chips. Toss them with olive oil (they should not be drenched, just lightly coated, I used about 1-1.5 tbsp - you can also use a silicone brush to lightly brush both sides), chili, garam masala, and salt. Arrange on a baking sheet with plenty of personal space (you will have to cook them in batches) — bake for 15-20 minutes at 400 until crispy. The thinner your potatoes, the faster they will burn so keep an eye on them. Let cool and enjoy!