Baked Potato Chips
When cleaning out the dry goods this weekend, I realized we had a whole bag of red potatoes we had forgotten about. I obviously had planned to use them for something, but I can't remember what that possibly could have been.
So, with 6 pretty good sized red potatoes at my disposal, I decided to make potato chips. I'd been craving something salty, but didn't really feel like spending all day in the kitchen. Thats when I remembered potato chips. Not potato chips, specifically, but the act of making them. I went through quite the phase of potato chip making when I was younger after seeing a 'Zoom' episode where they made them. Theirs were ready in 5 minutes thanks to TV magic, and I could never understand why mine weren't, too...
Anyway, they really are better than I remember. And so much better than bagged potato chips- these chips don't crumble at the first bite or cover your fingers in salty oil. But even with these, you can't eat just one!
3-6 red or yellow potatoes
1/4 cup grapeseed (or other high heat) oil
salt for sprinkling
any other spices you want to flavor your chips with
Preheat oven to 375 degrees.
Wash the 'taters thoroughly. Using a very sharp knife or mandolin, cut the potatoes into very, very thin slices. Lay them in a single layer on a non-stick baking sheet, and brush lightly with a high-temperature oil like grapeseed or sesame.
Sprinkle with salt (or other spices!), and bake for about 12-15 each side, flipping in between.
Once finished, remove from pan and cool on a cooling rack. When completely cool, move chips to a re-sealable bag or container for up to a week.