Do you ever have cooking experiments go wrong?
That’s how I ended up with these chips. When another idea didn’t work out and I was left with a bowlful of sliced potatoes, I decided to try making chips with them – and they couldn’t have turned out better. We ate every single one. Immediately. People wanted more. They’re really good.
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.
- 4 medium Russet potatoes
- olive oil
- salt to taste
- 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.