I came home from work one night last week and saw Novin slicing away at an incredibly large russet potato. When I found out he was making potato chips, I was skeptical. He had made baked potato chips from scratch before, but they turned out to be nothing more than very thin, oven-roasted potatoes.
Somehow, this time he nailed it. They are light, crispy, slightly salted, and everything that a potato chip should be–but not fried in grease! Since we inherited a large bag of Oregon-grown potatoes from a friend, I’ve eaten these darn things almost every day this week, per my request. I’ve had poor Novin hand-slicing and slaving by the oven every night–except Tuesday he turned me down–so I had to double up on the dark chocolate chips to satisfy my cravings.
Well, we used up all our russet potatoes and now there are only red potatoes left. And yes, out of desperation, tonight I will be experimenting with red potatoes to make chips to eat with my pulled Spicy BBQ chicken sandwiches…more on that later.
This recipe should make enough chips for 2-4 people, depending on how big of a chip monster you are.
1 giant russet potato
salt to taste
PAM (non-stick) spray
Slice potato into super thin slices like so:
Spray a cookie sheet with non-stick spray.
We use a silicone baking mat to help prevent sticking. Sprinkle salt on the sheet/mat. Arrange potato slices on baking sheet so none are touching. Bake at 400 degrees for about 20 minutes or until they are slightly brown and crisp. Make sure to check on chips every 5 to 10 minutes as some will bake faster than others and need to be removed.
I love salt and vinegar chips, so we mixed some white vinegar with a pinch of salt and dipped each chip as we ate. But if you want to be professional about it, pick up some vinegar powder and sprinkle on the chips. Enjoy!