I made these chips a while back to go along with the Turkey Wraps I made with Thanksgiving leftovers. Somehow, I'm just getting around to posting about them.
I was suspicious of this recipe.* I knew that they'd be good, but I didn't believe that they'd taste like real potato chips. Boy, was I wrong.
This recipe has three ingredients: potatoes, olive oil and salt. First, brush two baking sheets with olive oil. Next slice the potatoes as thinly as you can using a mandoline. Then arrange the potato slices on the baking sheets, brush with more oil and sprinkle with salt. Bake for 10 to 20 minutes until golden and crispy.
When Teena made these, she found that they took longer to cook than indicated in The Book. I agree. Many of the chips tasted like I thought that they would - like oven roasted potato slices. Good, but not potato chips. The chips that I thought looked a little overdone were, much to my surprise, perfect! They tasted just like my favorite potato chips. They were crispy and delicious. Amazing.
I'll keep playing around with this recipe to get the timing and amount of oil just right (I thought that some of these were a little greasy). I'm also looking forward to trying the variations in The Book for Salt and Pepper Potato Chips and Rosemary Potato Chips.
Date Cooked: November 29, 2008
Degree of Difficulty: Easy
* I couldn't find this recipe on line.
2 years ago