• 2 large Russet Potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon Wasabi Root Sea Salt
  • 1 teaspoon Wild Ginger Sea Salt
  1. Heat the oven to 400F. Line two baking sheets with parchment paper and set aside.
  2. Using a mandoline, slice the potatoes as thinly as possible. Transfer to a large bowl and toss in olive oil. Once thoroughly coated, toss potatoes in ½ of the Wasabi Root & Wild Ginger Sea Salt.
  3. Place on the baking sheets in a single layer.
  4. Bake for 18-24 minutes, flipping once after 10 minutes. 
  5. Remove the chips when ready.
  6. Sprinkle the hot chips with the remaining Wasabi & Ginger Sea Salt and transfer to baking rack to cool completely.

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