homemade potato chips

A Bay Cities sandwich with Diet Coke and sea salt & vinegar Kettle Chips on the beach. Sweet potato chips on Thanksgiving while watching football. Fresh guacamole and tortilla chips at my favorite Mexican restaurant. No matter what kind of chips we are talking – the crunchy potatoes (or tortillas) are one of my weaknesses.

Luckily, you can make healthier potato chips at home which cuts the calories, additives and guilt. Plus, it’s impressive (for boyfriends especially).

How to: Homemade Potato Chips

You will need:
2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices
3 tablespoons olive, canola, or peanut oil
Salt and freshly ground pepper

1. Preheat the oven to 400°F. Line a baking sheet with foil and spray with oil.

2. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet.

3. Bake in the oven until golden brown — about 15-20 minutes. Season again lightly with salt and pepper when they come out of the oven (you can also get fannncccy with it and season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori, whatev your heart desires; just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to).


Source and photo: Epicurious and Knuckle Salad

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  1. Ahhh I love this recipe. I love making my own fries. I normally make my own sweet potato fries. I find they normally taste better if I make them myself. The sweet potato holds up much better and the flavor is stronger. You made a good choice with this post.

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