Crispy Crunchy Potatoes

Potato chips are my favorite snack to munch on. Any kind, and any flavor (besides salt and vinegar). So, when I was shopping the other day and came across these mini purple potatoes I knew I had to use them. So, I think you can figure out what was for a side dish with dinner in the Goodman house that night… yes you guessed it!!!



Ingredients:
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
2 teaspoon Kosher salt
¼ cup oil – any kind is fine
1.5 pound small purple potatoes* – thinly sliced


Directions:
1) Preheat oven to 400ᵒ F.
2) On a metal baking pan** add all the ingredients, except for the potatoes. Using a spoon mix together until all combined. Add the thinly sliced potatoes and mix to coat.
4) Place in the preheated oven and for 1 – 2 hours depending on your desired crispness. I bake for an hour and half. Remove from oven and let cool for several minutes. Enjoy

Chefs Notes:
* If you can’t find purple potatoes you can use small red potatoes instead.
** If you don’t have a metal baking pan, you can use a disposable cookie sheet, however the potatoes might not be as crispy due to the inconsistent cooking.

Also, if you are using this for a dairy meal sprinkle some parmesan cheese on top when it comes out of the oven. If doing so, only use 1 teaspoon Kosher salt due to the fact that parmesan cheese is a bit salty.