Directions

1. Preheat the oven to 400 degrees F and brush two large rimmed baking sheets with 1 tablespoon olive oil each. Set aside. In a large bowl, combine the remaining olive oil with the melted butter, salt and garlic powder. Set aside. Fill another large bowl with cold water.
2. Fit the KitchenAid® 13-Cup Food Processor with the slicing disc and set the external slicing control to one notch above Thin. Place one potato or sweet potato into the 3-in-1 feed tube (use whichever tube fits your potatoes best). Use the food pusher to press against surface of slicing disc. Turn the processor on low, keeping up a medium amount of pressure on the potato for even 1/8-inch slices. Repeat with the remaining potatoes.
3. Transfer the potato slices to the bowl with cold water and stir for a few minutes to remove excess starch. Lay flat on paper towels and blot dry with more paper towels to remove as much moisture as possible. Transfer to the bowl with olive oil mixture and toss to coat well. Lay the potato slices out in a single layer on the prepared baking sheets, regular potatoes on one sheet and sweet potatoes on the other.