|Thinly cut, red skin potatoes, tossed with olive oil and a variety of seasonings and baked.|
Homemade Baked Potato ChipsAnother one of those No-Recipe-Recipes ... yummy, crisp homemade potato chips that you bake yourself, season yourself, and coat with healthy olive oil. So easy and just delicious!
Break out the mandolin for this one because you really do need the potatoes to be thin (not too thin though) and uniform, and a mandolin does that with ease, making a super speedy job of it too. I went through these two potatoes in literally seconds. Toss the potato slices with some olive oil.
By the way, as noted in the recipe, I'm using unpeeled, red skin potatoes here, rather than russets. Russets are too starchy and don't perform the same, so do use the larger sized red potatoes, not the small new potatoes, for these chips.
Once slices, spread them out in a single layer on a baking sheet that has been brushed with a bit of olive oil. Here's where you can really have fun! Season them however you like! I used Bacon Salt seasoning, Slap Ya Mama Cajun seasoning, and salt and pepper on this tray. Try some BBQ seasoning, Lawry's Seasoning Salt, garlic salt, Parmesan cheese, paprika, chili seasoning, cayenne, popcorn seasoning, fajita or taco seasoning, rosemary, powdered ranch dressing mix, dry Italian seasoning, Greek seasoning, Old Bay seasoning, or whatever you like!
You'll bake them at about 400 degrees F for right about 20 minutes, or until they crisp up. Remember all ovens vary, so your time may differ. I highly recommend using an inexpensive oven thermometer to ensure that your oven thermostat is accurate for baking purposes. Remove the potatoes from the baking sheet to a paper towel to soak up excess oil, then transfer to a serving bowl and enjoy their lovely crispiness! Yes, they should be crisp - just like the ones you buy in the bag.
Here's how to make them.
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Recipe: Homemade Baked Potato Chips©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 servings
- 2 medium sized red-skinned potatoes,unpeeled
- 1 tablespoon of olive oil
- Kosher salt
- Additional seasonings (see below)
Lay out two layers of paper towels. Preheat oven to 400 degrees F. Slice potatoes very thin, preferably with a mandolin and lay onto the paper towels. Top with another layer of paper towels and press to remove water. Place into a bowl and toss with the oil. Brush a baking sheet lightly with oil and lay the potato slices out in a single layer on the baking sheet. Sprinkle with salt and any additional seasonings, and bake at 400 degrees F for about 20 minutes, or until potatoes have browned and are crisp. Because there are hot spots in ovens, check frequently and pull off any that are already browned. Use a metal spatula to transfer the potato chips to a paper towel to cool, then to a serving dish.
Additional seasonings: Bacon Salt, Cajun seasoning, Creole seasoning, cayenne pepper, lemon pepper, BBQ seasoning, Lawry's Seasoning Salt, garlic salt, Parmesan cheese, paprika, chili seasoning, popcorn seasoning, fajita or taco seasoning, rosemary, powdered ranch dressing mix, dry Italian seasoning mix, Greek seasoning, Old Bay seasoning or any of those hundreds of seasoning blends on the market these days.
To Deep Fry: While I like these much better baked in the oven, you can also do them in the fryer. If you're frying, try Yukon Gold potatoes, but soak them a bit before frying and then pat them very dry. This helps to remove some of the starch that makes them soggy. Preheat fryer to 375 degrees and drop potato slices in the fryer basket, shaking to make sure the chips separate and do not stick together. Fry until light golden brown and transfer to paper towels to dry. Sprinkle immediately with salt and/or desired seasonings.
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