I took a day off from baking sweets yesterday, so today’ I’m going to share something a little different. This is a recipe for one of our favorite side dishes –baked potato chips. These should probably be in the snack category, but I always serve them as an accompaniment to BLT’s and California Chardonnay. Classy, eh? Don’t laugh until you try Chardonnay with a BLT.
Anyway, here’s how to make the chips. For a family of 3, I start with 1 pound of medium size potatoes, but that’s the bare minimum. These fly off the plate… or cookie sheet, in this instance. Fuzz has a hard time waiting for them to cool.
Preheat the oven to 375 degrees F. Line two cookie sheets with non-stick foil or parchment paper. You can also use regular foil, but it will require a good coat of cooking spray or oil.
Using a mandolin set on 1/8 inch or your skills with a chef knife, slice the potatoes thinly until you have a big pile of raw potato chips.
Put the raw potatoes in a bowl and toss with the olive oil. You’ll be surprised at how far half a tablespoon goes. You can skip the oil altogether if you want, but the chips will be a little harder and chewier.
Arrange the potatoes flat on cookie sheets and sprinkle with salt. Bake at 375 F for 30-35 minutes, switching racks halfway through. Let the chips cool and crisp. In this picture, they are jumbled up in a pile. Don’t bake them in a pile.
- 1 pound of potatoes
- 1/2 tablespoons of olive oil
- Preheat the oven to 375 degrees F.
- Line a two large baking sheets with nonstick foil or parchment paper.
- Using a mandoline or a very sharp knife, cut the potatoes into very thin slices. Put the potato slices in a large bowl and toss with olive oil.
- Arrange potatoes on the nonstick foil lined pan and bake for 30 minutes to 35 minutes.