I have a high threshold for heat so while I was making these I kept thinking: "oh Martha, these are not hot enough," and one pinch of cayenne turned into 4 pinches for me! So be warned, use 1-5 pinches depending on your tolerance for heat.
Spicy Baked Potato Chips serves 4
Adapted from Martha Stewart Living
Vegetable cooking spray
2 pounds russet potatoes, sliced into 1/4 in. rounds
3 tablespoons olive oil
1-5 pinches cayenne (depending on heat threshold)
fresh cracked pepper
Preheat oven to 400 degrees. Lightly coat two rimmed baking sheets with cooking spray and set aside (this recipe makes 2 batches, or 4 baking sheets total). Put potatoes, oil, 1 tablespoon salt and the cayenne in a large bowl and toss well, season with pepper.
Arrange potato slices on baking sheets spacing potatoes about 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are lightly browned and crisp, about 30 minutes. Spread chips out on parchment paper and let dry for 5 minutes. Repeat with second batch. Sprinkle with more coarse salt. Enjoy!