When I read about baking potato chips online, I was rather skeptical - but not so much that I wouldn't try it.
Try it I did - but I was disappointed. Despite shortening the baking time drastically, nearly every chip burned.
With a bowlful of sliced potatoes that didn't fit onto the baking sheets I decided to try again - and this time we all liked the results.
Now, compared to the general fried-and-in-a-plastic-bag kind of chips you buy in the store, these are going to be waaaaayyyy healthier. With only two main ingredients, both of which we can all pronounce, it doesn't get much simpler than this.
These chips are rather labor-intensive, however. If you're used to eating a bag a day, these might not be for you.
If you're planning a pool party with a hundred guests, I'd buy the grocery store variety by the case.
But if you want a good, flavorful, healthy, crunchy chip to feed your family alongside a really tasty sandwich, then these are for you.
Here's how you can make your own healthy potato chips in just minutes:
- 4 medium Russet potatoes
- olive oil
- salt to taste
Making these chips is really easy. I recommend a comfortable pair of tongs, however!
- Slice your potatoes in super thin, uniform slices. I used my mandolin and put it on the crinkle-cut setting.
- Put the sliced potatoes in a bowl and toss with 1/4 c. of olive oil. Work with your hands to be sure that all the slices are evenly coated.
- With an electric skillet or griddle preheated to 400 degrees, spread out the chips in a single layer with no overlap. Unless you have a monstrous griddle, you'll need to batch-cook these.
- Watch closely - as they begin to brown, flip them with tongs.
- Give the second side just a minute or two more and then remove to a paper towel-lined bowl.
- Sprinkle with salt to taste.
- You want your chips to look like this:
and not like this:
They cook on the griddle surprisingly fast, and as they cool, they gain a rich, satisfying crunch. Yum!
I think I'll go make some more.