Chili Lime Baked Potato Chips

1.Preheat your oven to 400°F (200°C).

2.Wash and scrub the russet potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.

3.Using a sharp knife or a mandoline slicer, slice the potatoes into thin rounds, about 1/8 inch thick. Aim for uniform thickness to ensure even cooking.

4.In a large mixing bowl, combine the olive oil, chili powder, garlic powder, onion powder, sea salt, black pepper, lime zest, and lime juice. Mix well to create a marinade.

5.Add the potato slices to the bowl and toss them gently until all the slices are evenly coated with the chili-lime mixture.

6.Line two baking sheets with parchment paper. Spread the potato slices in a single layer on the sheets, making sure they do not overlap to allow for even baking.

7.Bake in the preheated oven for 20-25 minutes, flipping the chips halfway through. Keep an eye on them towards the end to prevent burning; they should be golden brown and crispy.

8.Once baked, remove the chips from the oven and let them cool on the baking sheets for a few minutes. They will continue to crisp up as they cool.

9.If desired, sprinkle with additional sea salt and garnish with fresh cilantro before serving.