Friday, May 22, 2009

Homemade Potato Chips

These are not meant to look or taste like Lays. They are not thin, they are not fried, they are not meant to be eaten twenty at a time. They are quite substantial. You need to serve them with a dip that is worthy or by themselves.

Good Olive Oil
1 potato for every two people
Kosher salt
freshly ground pepper

Preheat the oven to 325 degrees. Spread each baking sheet with 1 Tbsp olive oil each. (It will take about one baking sheet for every two potatoes.) Put the sheets into the oven for ten minutes to heat.

Slice the potatoes on the narrow side, lengthwise about 1/16 inch thick. Place slices on the hot baking sheets with no overlapping. Sprinkle with salt and pepper.

Bake the chips for 10 minutes. rotate the pan and bake for another ten minutes. Flip each chip and bake for another 5 minutes or until golden brown. Remove chips to a paper towel to cool. Repeat until all slices are done.

You can eat them right away which is best or store them in a ziplock bag after COMPLETELY cool.

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