Boil the Potatoes: Peel 3 pieces Russet potatoes (or Yukon Gold) and boil until completely tender all the way through — slightly overcooked is perfect. Drain well and let steam escape for a few minutes.

Press Through Colander: While still warm, press the boiled potatoes through a fine-mesh colander or standard kitchen colander using the back of a spoon. Work until you get a smooth, lump-free, dough-like paste. Do not add any other ingredients.

Fill the Piping Bag: Scoop the smooth potato mixture into a piping bag. No piping bag? A zip-lock freezer bag with one corner snipped off works perfectly.

Pipe & Shape: Line a baking sheet with parchment paper. Pipe small mounds onto the sheet. Place a piece of parchment on top of each mound and press flat with a glass — as thin as possible for maximum crispiness.

Bake at 325°F: Bake in a preheated oven at 325°F (160°C) using top and bottom heat for 30 minutes

, until chips turn light golden and edges begin to lift from the parchment.

The Crispy Secret — Rest in Oven: Once golden, turn the oven OFF. Leave chips inside with the door closed for 10–12m 30s

. This step is essential — residual heat removes remaining moisture for an extraordinary crunch. Do not skip this!

Cool & Serve: Remove from oven and let chips cool on the pan for a few minutes — they crisp up further as they cool. Serve as-is, or lightly dust with salt, garlic powder, or smoked paprika while still warm.