Persian Lime and Chili Potato Chips


  • Purple or White potatoes
  • Harvest Persian Lime Olive Oil
  • Harvest Baklouti Green Chili Olive Oil
  • coarse sea salt


  1. 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!