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3 Ingredients: Potato Chips

March 23, 2010

Simple as they are, I just love good ol’ potato chips. Although there are about a million varieties available in stores, ranging from your standard salted varieties to the gamut of interestingly flavored artisanal variations, I thought I’d give a DIY version a try. In this experiment, pared-down ingredients and simple preparation techniques yield a much more intense potato flavor than I’m used to in the typical deep-fried, store-bought variety. And with a satisfying crunch and sturdy texture for dipping, these chips will definitely make it into my salty snack repertoire.

Baked Potato Chips

2 big russet potatoes (I used some good local organic ones and was glad–you really taste the potatoes!)
kosher salt
enough canola oil to liberally grease two large sheet pans (or more, depending on the size of the potatoes)

Preheat the oven to 300 degrees.

Thoroughly clean, dry and thinly slice the potatoes (about 1/16″ thick, or as close as possible). Try to keep the slices as uniform in thickness as possible–If you are lucky enough to own a mandolin (which sadly, I don’t) I would suggest breaking that out of the cabinet.

Arrange potatoes in one layer on the well-greased baking sheets, being careful not to overlap the slices.

Sprinkle liberally with salt. Pepper would be good too, but certainly not essential.

Bake for about 30-50 minutes, checking on them frequently. When done, the chips will be dried through and will release easily from the sheet pan with a little help from a spatula. If your slices are irregular, you might need to remove the thinner versions first, then return the sheet to the oven to allow the rest to finish. When all chips are crisp and golden, allow them to cool before transferring to a bag or other airtight container.

Enjoy alongside your favorite sandwich or as a vehicle for your favorite hummus or other dip of choice.

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