Broiled Potato Chips

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1. 1

   Preheat your oven's broiler to high and position an oven rack in the middle, about 6 inches from the heat source.

2. 2

   Wash and dry the potatoes, then slice them into very thin, uniform rounds.

   Cirka 5 min

   Kockens tips: A mandoline slicer is highly recommended for consistent thickness, which ensures even cooking.

3. 3

   In a small bowl, whisk together the olive oil and soy sauce until blended.

   Cirka 1 min

4. 4

   Arrange the potato slices in a single layer on a large baking sheet, ensuring they do not overlap.

   Cirka 2 min

   Kockens tips: You may need to cook in two batches if your baking sheet is not large enough to hold all the slices in one layer.

5. 5

   Using a pastry brush, lightly coat the tops of all potato slices with about half of the soy-oil mixture.

   Cirka 2 min

6. 6

   Place the baking sheet under the broiler and cook for 5-7 minutes, watching constantly, until the edges are golden brown.

   Cirka 7 min

   Kockens tips: Chips can go from golden to burnt in seconds under a broiler, so do not walk away.

7. 7

   Carefully remove the pan from the oven, flip each chip over with tongs, and brush with the remaining mixture.

   Cirka 3 min

8. 8

   Return the baking sheet to the broiler for another 3-5 minutes, until the second side is golden brown and the chips are crisp.

   Cirka 5 min

9. 9

   Remove from the oven, immediately sprinkle with salt, black pepper, and optional cayenne pepper. Let them cool slightly on the pan to fully crisp up.