Bee's Chips

Bee’s Chips
Better than any restaurant made French fry or potato wedge.  I promise.  Even better is that you can cook these in the oven while you are making some Crunchy Baked Chicken Wings.

3-4 medium russet potatoes

3-4 T vegetable oil
1 ½ T Adobo with pepper
1 t dried oregano
½ t black pepper

First do this:

Preheat your oven to 450°.  Slice the potatoes length wise, about ½” thick.  Rinse in cold water for about 2 minutes.  Dry well on paper towel.

Then do this:

Toss the dried off potato slices with the oil and spices until very well coated.  Arrange in a single layer on sheet pans.  Allow at least ¼ inch between slices.
                                     
Now do this:
Bake at 450° for ten minutes.  With tongs, turn each slice over.  Bake another 10 minutes.  Serve immediately.

Eat it like this:

I think all fried-style potatoes should be served piping hot with ketchup.  Others prefer ranch.  You do what you like.

If you’re goin’ rogue:

Switch up the type of spuds you’re using!  Impress your friends and use purple bliss potatoes, why don’t you?  Even small fingerling potatoes would be pretty boss.

Keep this in mind:

Your oven must be preheated.  You’re trying to get these as brown and crispy as possible, without using a deep fryer.  Ideally these spuds will be deep golden brown, crispy on the outside and creamy on the inside.