Oven-Fried Potato Chips
It's been quite a day of writing. Heavy lifting all around. But I think I finally cracked the code of the second chapter of our book named for this blog, the chapter about detoxing your taste buds from the modern world of packaged, processed food.
To celebrate, and to relish something so real it made me dance around the kitchen, we whipped up some oven-fried potato chips, the perfect snack: crunchy, salty, and without any preservatives or unnecessary fat. With a glass of iced tea, who could ask for more?
First, Bruce positioned the rack in the center of the oven and preheated the oven to 450F.
Then he sliced two, 1/2-pound potatoes with the food processor's 2mm slicing blade. One yellow-fleshed Yukon Gold and one Russet--because that's what we had. He put them in the chute with one narrow end down, then pushed them over the spinning blade, thereby making more round slices, rather than fewer long ones. That said, the Russet fell over halfway through slicing and so made a few long slices. Ah, well.
He put all the potato slices between paper towels and blotted them dry--the better to keep them crispy in the oven. Spuds are full of starchy moisture--great for fluffy mashed potatoes but not so hot for crispy oven chips. So they got toweled down before baking.
He brushed a large baking sheet with olive oil, then put all the potato slices on it in a single layer, none touching.
He brushed the slices with some more olive oil. You can see the two types of spuds here on the tray, the longer Russet slices at the top part of the shot. And not too much oil at this stage--just enough to coat them all nicely and get them glistening on the sheet before they take a spin in the oven.
In the oven they went--and 20 minutes later, out came browned, mottled, crunchy slices. He sprinkled them with a little kosher salt and transferred them to a wire rack to cool. As if they had time to cool. Hardly. We stood at the counter and scarfed down half the batch: salty, crunchy, and as real as it gets.
crunchy, potato chips, potatoes, salty, snacks
Reader Comments (3)
We just made some of these! Crunchy, crispy, yummy.
Ridiculous, right? (You guys are so great.) I'm wondering about them with walnut oil for a little nutty crunch. I swear, I downed my share, slammed back the iced tea, and didn't look back.
I do this all the time when I'm too lazy to make a proper dinner. Sometimes I toss tem in a bowl with a few spices as well - just AWESOME!!!