It takes a little trial and error to achieve the perfect crispy texture when making baked potato “chips.” Without that coveted, crunchy exterior, you’re left with the equivalent of a thinly sliced baked potato. Although it might taste delicious, it just doesn’t deliver that satisfying crunch you’ve been craving.

The good news? The method used in this recipe achieves the results you want. The tradeoff is it takes a little while to happen, so be sure to allow plenty of time for this one. It can take up to 2 hours from start to finish, but the results are oh so worth it.

TIP: For best results, use a mandoline slicer to achieve uniformly thin slices. If you don’t have one, you can also use a sharp knife or vegetable peeler.