I’ll admit it: I’m lazy. Although I try to be mindful to give ingredients the time and respect they deserve, I also try to cut corners whenever possible. This means blanching all my veggies in one pot — regardless of color (and yes, I’ve blanched a whole beet, potatoes and peas all in one pot and had no trouble at all), and periodically reaching for the can of crushed garlic in my refrigerator (but don’t tell anyone that shameful secret!). So I figured it only makes sense that I’d “cheat” my way through a potato chip recipe. Ordinarily, one would fry these in a big pot, but I try to bake rather than fry whenever possible. Usually, you can just leave the food in the oven and forget about it temporarily. Plus, it’s healthier.
When making potato chips, you have to slice the potatoes very thinly, about 1/8 of an inch. You may be able to do this with your trusty chef’s knife, but I prefer to use a mandoline. It’s much faster and more accurate. Just be careful you don’t shave your fingers!
Prep time: 5-10 minutes
Cook time: 20-25 minutes
2 large Russet potatoes
3 tablespoons olive oil
kosher salt and pepper
1. Preheat oven to 400 degrees.
2. Wash and scrub the potato. Leaving the skin on, slice into 1/8″ rounds.
3. Soak the slices in a bowl of water for a few minutes to rinse some of the starches off. Dry with paper towels.
4. In a clean bowl, toss the potato slices in olive oil. Arrange in one layer on a silicon baking sheet mounted on a sheet pan.
5. Sprinkle generously with salt and pepper. Bake for 20-25 minutes, or until the edges are golden brown. Sprinkle with salt again.
Can I use additional seasonings? Of course! Be creative! When the chips are done baking, try sprinkling some cayenne pepper (for a spicy kick) or grating some Parmesan cheese over the top (because who doesn’t love cheese?).