Who doesn’t like potato chips? Nobody! But I’m sure many of us don’t eat a lot of them since they’re so oily. Luckily, you can make chips at home and control the oil and salt levels. Since they’re baked, not fried, I just toss them with a little bit of olive oil. Of course, it’s easiest if you have a mandolin to slice the taters quickly and easily. Otherwise, a cheese slicer leftover from your pregan days can work. Or, you can just practice your knife work. 🙂 For the best chips, you’ll want a starchy russet or yukon golds. Blue potatoes definitely add some interesting color, but they crisp up unevenly.
salt and pepper – to taste
1. Preheat oven to 475 degrees (aka hotter than the sun).
2. Slice potatoes with a mandolin, as thick or thin as you like.
3. In a large bowl, toss potato slices with olive oil.
4. Spread in a single layer (not overlapping) on a cookie sheet. Bake thin slices for 20 minutes, or thick slices for up to 40. Check every 10 minutes and remove any chips that have browned, then let the rest keep cooking.
5. Sprinkle with salt and pepper, and enjoy!
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