Sides, Snacks

fifty five

Baked Potato Chips

I love potato chips. Put a bag of them in front of me and I assure you they will be gone in about eight minutes. Maybe it’s the satisfying sound the crunch makes or maybe it’s just that wondrous combination of salt and fat; there’s just nothing wrong with it (if it’s wrong, I never want to be right again). So I decided I’d try my hand at them myself. First, I tried frying them in a big pasta pot full o’oil. Were they yummy? Yes. Were they also incredibly greasy and stressful and did they result in an oil burn on my hand? YES. So no, that’s not the method I’ll be sharing today. I decided baking was the way to go. And I was right. While you don’t end with that special taste that only comes from packaged food, you get a beautiful light and crispy product, kinda somewhere in between a fry and a packaged chip. I think they were slammin’, but make them yourself and you be the judge!

Chips

– 4 large baking potatoes

– 4 tbsp. olive oil

– 1/2 tsp. garlic powder

– kosher salt and pepper

Preheat the oven to 450 degrees F and line a few baking trays with parchment paper. Slice the potatoes very thinly on a slight diagonal with a mandoline slicer or butcher knife. Place them between two paper towels and pat dry. Lay the potatoes on the pan (it’s okay if they overlap a bit) and with a pastry bush, bush the oil all over them. Sprinkle on the garlic powder, then salt and pepper to taste. Bake about 7 minutes, then shake them around, flipping over if need be, then bake for an additional 3-6 minutes depending on how crispy you like. It’s very important to check them every minute after the original 7 to avoid burning! Cool on a wire rack to get that cool ripple-y potato chip shape (forgot to do this is the first batch that I photographed!). They go great with ketchup, honey mustard, hot sauce, tartar sauce, (essentially everything), but I served them with a barbecue dipping sauce for a little BBQ chip with a twist!

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