Prep Time 10 minutes | Cooking Time 30 minutes

Ingredients

12 EarthFresh Russet Potatoes

2 tbsp.(30mL) olive oil

1 tsp. (5mL) salt

Sweet Southern Spice Blend

1 tbsp. (15 mL) chili powder

1 tbsp. (15mL) brown sugar

1 tsp. (5 mL) ground cumin

1 tsp. (5 mL) smoked paprika

½ tsp. (2.5 mL) garlic powder

½ tsp. (2.5 mL) cayenne pepper

½ tsp. (2.5 mL) crushed red pepper flakes

½ tsp. (2.5 mL) salt

Smoking Curry Spice Blend

1 tbsp. (15 mL) garlic powder

1 tbsp. (15 mL) curry powder

1 tbsp. (15 mL) turmeric

1 tsp. (5 mL) coriander

1 tsp. (5 mL) cumin

1 tsp. (5 mL) salt

1 tsp. (5 mL) dry mustard

1 tsp. (5 mL) cayenne

Parmesan and Herb Spice Blend

2 tbsp. (30 mL) dehydrated parmesan cheese powder

1 tbsp. (15 mL) dried oregano

1 tbsp. (15 ml) dried basil

1 tbsp. (15 ml) garlic powder

1 tbsp. (15 mL) onion powder

Directions for Spices:

For each spice blend, mix all ingredients in a bowl and set aside.

Directions:

Preheat oven to 350°F (177°C).

Wash the potatoes and thinly slice using a mandolin. Place the sliced potatoes on a paper towel allowing them to dry. Add the potatoes to a large bowl. Add the oil and salt and gently mix.

Place the potatoes in a single layer on a tin foiled lined baking sheet, do not overlap. Bake for 20-30 minutes until the potatoes are golden brown and crispy.

Remove from the oven and season each batch of baked potato chips with your favourite spice.