Someone in my family loves potato chips so much that they’ve been known to eat an entire family-size bag in one sitting. Oh, hi Mom! These chips are baked, which means they’re good for you, right? Okay, maybe not “good for you”, but they’re actually way better for you than the typical deep-fried ones, plus they’re ready in 20 minutes and super crunchy and delicious. We housed these.
HOMEMADE BAKED POTATO CHIPS (makes about 40)
– 2 russet potatoes cleaned really well (skin still on)
– 2 tbsp. EVOO
– Kosher salt
1. Preheat the oven to 400.
2. On a mandoline (be VERY careful – I swear one day I’m going to get over my fear of using these), slice these to 1/8 an inch. If you don’t have a mandoline, just try to cut these and thinly and uniformly as you can.
3. Rinse the potato slices in cold water, then pat dry really well – this is key to getting them to cook evenly.
4. In a bowl, toss potato slices with the EVOO and kosher salt, making sure they’re all lightly covered.
5. Arrange slices on two baking sheets, then cook for probably 20 minutes or so. I ended up taking these out in round after round after about 15 minutes (the earliest) and 25 minutes (the latest).
6. Toss with a teeny bit more kosher salt and dry on a baking rack – as they cool, these get even better – crispy and awesome.
7. I used these as a base for my favorite salmon appetizers, but you can store them in a paper bag if you want – they’ll keep for a couple days, but will probably be long gone by then.