OVEN-FRIED POTATO CHIPS WITH SMOKED SALT

Directions

1. Using a mandoline or a knife, cut the potatoes into paper-thin or 1/16-inch slices and place in a bowl of cold water. Soak for 20 minutes. Drain and completely dry with on paper towels or spin dry in a salad spinner.
2. Preheat an oven to 350°F. Line 3 to 4 baking sheets with parchment paper. Place the potatoes in a bowl and drizzle with the oil. Season well with salt and pepper. Toss well to coat the potatoes with oil, salt and pepper. In a single layer, place the potatoes on the baking sheets. Bake, turning the potatoes, until golden and crispy, 25 to 30 minutes.
3. In a small bowl, combine 1 teaspoon kosher salt and the pimenton to taste and toss together. When the potatoes are done, place them in a bowl and toss with the smoked salt.