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SERVES 3 to 4
Sometimes, potato chips are the best choice to serve with a sandwich. There are some healthier store-bought options these days, and I wouldn’t hesitate to use those when serving a crowd. However, for my family, I prefer to make my own so I can totally control the fat and sodium. They come out very crispy and have a great potato flavor. If you own a mandoline or hand-held slicer, these chips are very easy to make.
INGREDIENTS
Preheat oven to 375° F. For easy cleanup, line two large baking sheets with foil. Spray lightly with oil, then use a paper towel to spread it all over the bottom and remove any excess. Slice the potatoes crosswise, about 1/8-inch thick. Place on the baking sheets in one layer. Spray the tops lightly with the oil. Pat off any excess with a paper towel. Place in oven on two racks and bake, switching racks halfway through, until brown and crispy, about 30 minutes. (Some of the slices may brown more quickly than others. If that happens, just remove them and continue baking the others.) Gently remove the chips from the pans and place on paper towels. Add salt while still warm. Chips may be served immediately, or allowed to rest while making the remainder of the dinner. Leftovers, if there are any, stay crispy if wrapped loosely in foil and stored in the refrigerator. Bring them back to room temperature before serving.
Notes: Do not attempt to use a waxy or boiling potato for this dish. They contain too much moisture. I usually use the Yukon gold, which is a cross between baking and boiling potatoes, since that is what I always have on hand. The only other choice is the russet baking potato. If desired, you may add other seasonings when you add the salt. This recipe may be made in any amount desired.
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