Persian Lime and Chili Potato Chips
- Purple or White potatoes
- Harvest Persian Lime Olive Oil
- Harvest Baklouti Green Chili Olive Oil
- coarse sea salt
- Preheat oven to 425, convection if possible. Using a mandolin, thinly slice the potatoes and lay onto a baking sheet. Drizzle well with both olive oils and salt liberally. Bake until golden brown. You may need to remove some earlier than others. Let cool and enjoy!