Homemade Baked Potato Chips
There are times when potato chips are the best choice to serve with sandwiches. There are some healthier store-bought options these days, and I do use those now and then, especially when serving a crowd. However, I love to make my own. They are fresher, tastier, and I can totally control all of the ingredients, including the fat and sodium. These chips come out very crisp and have a delicious potato flavor. If you own a mandolin or hand-held slicer, making thin potato slices for this recipe is very quick and easy.
- Cooking oil spray, preferably canola
- 2 medium russet or Yukon gold potatoes, about 1 pound total, scrubbed
- Salt to taste
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 potatoes 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.
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. 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. This recipe can be made in any amount needed.