It’s been years since I ate plain potato chips.
Never really into them anyway. In my world it’s always been sour cream ‘n’ onion, bbq, cheddar or salt and vinegar varieties.
In fact, I would never intentionally eat them.
These bad boys are dangerously good. Plain. On their own. No artificial coloring or chemicals needed. (what what!)
I was actually thinking of making them pungently vinegar in style but had already sliced and soaked them in water when the idea emerged.
I’m so late. Even for my own thoughts.
Ah, at least it’s Friday and hopefully this won’t happen again.
The real effort is indeed in the slicing. I don’t have a mandoline or a thin enough slicing attachment for my food processor so I had to cut these puppies by hand.
You win some. You lose some.
They all taste good.
I soaked them in water like I did the garlic fries, not sure if it’s a needed step or not.. I’ll make another batch and let you know, but I doubt it.
That’s potato liquid in the photo above, not oil. After I sliced, soaked, drained and dried the potatoes, I tossed them with a little bit of oil and salt.
Then I let them sit for a
second minute few minutes while I took pictures. They got all hot and bothered and sweated out more of that starchy substance we all love potatoes for. Whatever, it didn’t matter, but this is why I’m pretty sure you don’t need to soak the slices beforehand.
Yes, that was my first thought too. Not burnt or ruined or failure, nope, I’m all about positivity over here.
Good thing too, ’cause rustic meant delicious. The salty, crunchy, comparable to McDonald’s fries addictiveness sort of delicious.
The second batch got black pepper and rivaled my favorite Kettle brand, but I think I win ’cause when they’re this easy why not just make them at home.
I also can’t polish off an entire bag that way.
But I can make more flavors.
What are you up to this weekend?
We are heading to the Long Beach Grand Prix! Follow me on instagram for highlights
baked potato chips
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Ingredients (2 – 4 servings)
- 2 medium potatoes, I used gold kind from Trader Joe’s
- 2 tsp oil, I used extra virgin olive oil
- 1/4 + 1/8 tsp = (3/8 tsp?) sea salt, I originally used 1/2 tsp and though it was too much, you can always add more
Preheat the oven to 450 degrees F
Prep a baking sheet with a rack, if you don’t have a rack, you can line with foil or spray with nonstick spray, but it may take longer for the crispness.
Using a sharp knife, food processor attachment or mandoline, thinly slice the potatoes.
Toss with oil and salt.
Place in a single layer on the rack, foil or baking sheet. (two potatoes made for 2 batches)
Bake for 10-12 minutes with a rack. With foil or baking sheet the times may very, but I would bake for 7-8 minutes, check them, flip them if ready and baked for an additional 5-7 minutes. (I recommend using or buying a rack though, they are prefect for crisping anything, I even bake chicken on it.)
Once baked, remove from oven and let cool on rack (removed from baking sheet) for 2-5 minutes. (or let cool on a separate cooling rack)