Slice washed unpeeled potatoes (about 1 lb.) very thin using your food processor, a mandoline or by hand. Spread one layer thin on an oil-sprayed cookie sheet. Brush tops with olive oil. Bake in pre-heated 450° F oven for 8 – 10 minutes until lightly browned.
Turn cookie sheet halfway through cooking for more even browning. Shake potato chips while still warm, in paper lunch bag with 2 tbsp. of seasonings. Store in cool, dry place in plastic zipper bag.
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