Homemade Potato Chips

So I have a new baking bible and it isn’t a blog (which is unusual for me). It started out when I saw this amazing cookbook at my friends house called “The Homemade Pantry” by Alana Chernila. First, I was excited because it came from the library and I didn’t even KNOW you could get cookbooks at the library. Secondly, the recipes in this book were SO accessible and so easy to follow and for 90% of the recipes, I have the ingredients at home already!

Oh yea…she also had an amazing recipe for Potato Chips.

If you read my blog, you know that I have a bona fide addiction to chips. Chips are my vice. Some people smoke, I cram chips down my throat. However, I’m running a month long junk food free experiment (store bought junk food anyway) and anything that I want to snack on, I have to make myself.

You see where this is going 🙂 Naturally, I took out the book from our Library and got to work right away!

Two great things happened. They were delicious AND after only a small helping, I was completely satisfied. I had NO desire to keep snaking after I had my little serving. Even better, they are baked, yet they taste like deep fried! I cannot WAIT to try more recipes from this book!

Homemade Potato Chips
**NOTE: This recipe is for a big batch. I only used about 3 small potatoes and still came out with a serving. You can adjust this recipe for whatever works best for you!**
Ingredients:
3 tbsp olive oil
1 tsp salt
1 1/2 pounds of potatoes (any kind), scrubbed 
Method:
Preheat your oven to 450 degrees F. Using a touch of olive oil, grease 2 baking sheets.
Fill a large mixing bowl with water and 1/2 a tsp of salt. Stir to make sure the salt has dissolved in the water. 
If you have one (I don’t) use a mandolin to cut your potatoes into 1/16th inch slices. I used a sharp knife to cook mine. I’m not sure how thick they were, but they turned out just great. Just try and slice them as thinly as you can! As you slice your taters, place them in the bowl and let them soak for 5 mins.
Remove the potatoes from the water and dry them off. Empty your bowl, dry it out, and place the potatoes back in the bowl and toss in the olive oil & remainder of the salt. Trust me when I tell you, it is enough salt. Any more and they will be too salty!
Spread the potatoes out on your baking sheet and try and spread them out so that there is almost no overlap. Place in the oven for 15 mins then reduce the heat to 300 degrees F. Rotate the pans and bake for another 15 mins. Switch again and bake for a final 15 mins (total baking time of 45mins). 
As you’re baking them, you may notice some of them are done sooner than the others (especially if you cut them by hand and some are thinner than the others). Remove them as they become golden and dry and start peeling off the baking sheet. Some may need to stay in the oven for another 5-10 mins after all the others are done. Just make sure you keep watching them!
Remove from baking sheet & enjoy! They have such a great crunch to them and a fantastic salty flavour. 

If you want to store them, you can keep them in an airtight container for up to 2 weeks (good luck keeping them that long!)

Let me know if you try them, I’d love to hear how they turned out! Also, I HIGHLY suggest you check out this cookbook, it’s fantastic! 🙂

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