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Ingredients
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Chips
Parsley-Parmesan Topping
Method
Chips
- 1
Preheat and prepare
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone mat so chips have room and won’t stick.
- 2
Slice potatoes
Wash and scrub the black potatoes well (peel optional). Using a mandoline set to 1/16–1/8 inch (1.5–3 mm) or a very sharp knife, slice potatoes into very thin, even rounds. Transfer slices to a large bowl of cold water as you work to remove surface starch and keep them from discoloring.
- 3
Dry slices
After slicing, drain the potato slices and spread them on multiple clean kitchen towels or paper towels. Pat thoroughly to remove as much moisture as possible — this helps them crisp. Let dry for 10 minutes, flipping once.
- 4
Season and oil
Place dried potato slices in a large bowl. Drizzle with 3 tablespoons neutral oil and toss gently to coat every slice in a thin film. Sprinkle with 1 teaspoon coarse sea salt and 1 teaspoon freshly ground black pepper; toss gently to distribute.
- 5
Arrange and bake
Arrange slices in a single layer on prepared baking sheets without overlapping. Bake in the preheated oven for 12–18 minutes, rotating pans and checking at 10 minutes, until edges turn crisp and centers are golden and crisp (timing depends on thickness). Watch closely in final minutes to avoid burning.
- 6
Finish crisping
If some slices are not uniformly crisp, remove fully crisp chips to a cooling rack and return thicker ones for 2–4 more minutes. Once out of the oven, let chips cool on wire racks — they will crisp further as they cool.
Parsley-Parmesan Topping
- 7
Prepare parsley-parmesan mix
While chips bake, combine 1 cup finely chopped fresh parsley, 1 cup freshly grated Parmesan, 1 minced garlic clove, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Stir until evenly combined. Taste and adjust salt, pepper or lemon if desired.
- 8
Dress chips
When chips are cool but still slightly warm, scatter the parsley-parmesan mixture over them and gently toss or use a spatula to coat each chip with a little of the mixture. The residual warmth will soften the cheese slightly and help herbs adhere without wilting them.
- 9
Serve
Arrange chips on a platter and serve immediately as a snack or appetizer. Leftovers (if any) can be stored in an airtight container at room temperature up to 24 hours; toppings may lose crispness over time.