Breakfast Potato Chips and Sheet Pan Eggs

1. Preheat Oven and Prepare Pan

Preheat your oven and prepare a half-sheet pan by lining it with parchment paper, then lightly brush the parchment with olive oil.

2. Make Spice Mix

Combine one teaspoon of kosher salt, a pinch of black pepper, half a teaspoon of smoked paprika, and half a teaspoon of onion powder in a small dish.

3. Prepare Potatoes

Slice one pound of unpeeled Yukon Gold potatoes into ⅛-inch thick rounds. Arrange these slices in a single layer on the prepared pan. Evenly sprinkle the spice mix over the potatoes, then coat them lightly with olive oil.

4. Bake Potatoes

Bake the potatoes for about 20 minutes, or until the edges turn golden. Flip the potatoes and bake for another 3 to 4 minutes.

5. Add Eggs and Bake

Make small nests with the potato chips and crack an egg into each nest. Sprinkle extra salt and black pepper over the eggs. Bake for about 4½ to 6 minutes, until the eggs are set to your liking.