Homemade Potato Chips
I know, why would you ever want to make your own potato chips when there are some good brands making high quality ones out there? Well, I’ll tell you why. These are just delicious. They take less than 10 minutes to get in the oven. They have WAY less oil than a bagged potato chip. You’re getting a warm, crispy side that just can’t compare to what you can get in a bag. Save those pricey high quality potato chips for a packed lunch and make these at home instead. The key here is even slices, otherwise they will all cook at different rates. You can use a mandoline if you’d like, but I usually just take my time making the slices as even as possible. Sure, there will be some extra crisp ones in the batch, but that’s what makes them so charming ;)
Ingredients:
1 pound yellow potatoes, I usually use baby potatoes for smaller rounds!
olive oil for coating, I like to use this spray bottle but you can toss them in oil if you’d prefer!
salt for generous seasoning
Directions:
Preheat your oven to 400 degrees F. If your oven has a convection setting, turn it on. Line a large baking sheet with parchment paper and set it aside. Slice your potatoes into about ¼ inch thick rounds. Try to make them as even as possible! Lay them out in one even layer on the baking sheet. Drizzle or spray with olive oil, then flip and repeat on the other side. Sprinkle salt over top generously. Pop them in the oven for about 20 minutes. Check on them to make sure they aren’t getting burnt edges and flip them over if you have the patience (I usually don’t :).
Bake them for another 10-15 minutes until
golden and crisp. Enjoy!
