Have you ever woken up out of a dead sleep craving something? Maybe not a dead sleep {unless you’re me because I totally do this all. the. time.} but you just wander around all day wanting that something. Generally that something that is not in your house at that exact moment. For me these past few days its been potato chips.
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Usually when I have this type of craving I’ll run to the store, grab whatever it is, eat half of it on the way home, tell myself I won’t eat any more of it until the next day because I want to savor the flavor, and then eat the rest sometime between lunch and dinner. Anyone else? No? Ok, then.
So when I woke up one morning needing crispy crunchy salty potato chips in my life I reached for my shoes, prepped to run to the store for my favorite brand. Then halfway down the stairs I remembered. I’ve been telling my family for weeks that we were going to be cutting out as much processed food as possible. So running to Target for some chips would make me very very hypocritical. Happy but hypocritical.
I didn’t know if I had what it took to make them from scratch. I’d tried before to epic failure mostly because I didn’t have a mandolin slicer. That thing is a lifesaver any time you want to make something chip-like. To say I’m obsessed with my new favorite kitchen toy might be a bit of an understatement.
A mandolin slicer really is the key to a perfect oven baked chip {or a fried chip but we’re going for healthy here people!} because it ensures uniform thickness which is what will keep you from having some chips burned and some chips underdone. Unless you are a knife-wielding master I really suggest you get one of these handy dandy kitchen gadgets before you attempt these chips.
Anyway, before the mandolin slicer and I need a moment alone together lets get back to these chips. From craving to in your belly these chips take only 30 minutes! For me that’s even less time than it would take me to run to the store for a bag and I can pronounce all THREE ingredients I needed to make these babies. I call this a win in my book.
Do you have any snacks you prefer to make at home over the store bought kind?
- 2 Russet potatoes, thinly sliced
- 2 Tbs Olive oil
- Salt
- Preheat oven to 425 degrees drizzle olive oil over baking sheets and spread evenly with your fingers or a pastry brush. I needed two pans for both potatoes.
- Thinly slice potatoes using a mandolin slicer and dry slices with a clean dish towel or paper towels*
- Lay potato slices in a single layer on each baking sheet and sprinkle liberally with salt.
- Bake at 425 degrees for 10 minutes, flip potato slices with tongs, rotate baking sheet, and bake for another 10 minutes.
- *This step is what keeps the potatoes from sticking and ensures a nice crunch. Don't skip it!
by Stephanie, The Multi Taskin' Mom
This Post Has One Comment
They look really good. I have a ton of potatoes. I should try to make some.